PROBLEM TO BE SOLVED: To provide a well-flavored oil-and-fat composition which can be cooked with a small amount while causing no scorching, and is suppressed in foaming during cooking.SOLUTION: The oil-and-fat composition contains the following components (A) and (B): (A): 0.01-10 mass% of phospholipid having a total of phosphatidic acid and phosphatidylinositol of 50-99.9 mass% in the total of Phosphatidylcholine, phosphatidylethanolamine, phosphatidic acid and phosphatidylinositol and (B) 0.01-5 mass% of a polyglycerol condensed ricinoleic acid ester.COPYRIGHT: (C)2010,JPO&INPIT【課題】少ない量で焦げ付きなく加熱調理ができ、調理時の泡立ちが抑制され、且つ風味の良好な油脂組成物の提供。【解決手段】次の成分(A)及び(B):(A)ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジン酸及びホスファチジルイノシトールの合計のうち、ホスファチジン酸とホスファチジルイノシトールの合計が50~99.9質量%であるリン脂質 0.01~10質量%(B)ポリグリセリン縮合リシノレイン酸エステル 0.01~5質量%を含有する油脂組成物。【選択図】なし
