초록 ▼

An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particu

An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particular fat and saturated fatty acid-base oil or fat are mixed and subjected to an interesterification reaction so that fatty acids are caused to bond at random on glycerol skeletons of the oil or fat to achieve the following properties: (a) the content of polyunsaturated fatty acids of at least three unsaturated bonds per molecule in fatty acid residual groups: 5 to 30%, (b) the content of saturated fatty acids free of any unsaturated bond: 50 to 80%, (c) iodine value: at least 35, and (d) melting point: 35°C. or higher.

대표청구항 ▼

An interesterified edible oil or fat obtained by interesterification of: (A) polyunsaturated fatty acid base oil or fat containing polyunsaturated fatty acid residual groups (n≥3) in a proportion of at least 20 wt. %; and (B) saturated fatty acid base oil or fat containing polyunsaturated fatty acid

An interesterified edible oil or fat obtained by interesterification of: (A) polyunsaturated fatty acid base oil or fat containing polyunsaturated fatty acid residual groups (n≥3) in a proportion of at least 20 wt. %; and (B) saturated fatty acid base oil or fat containing polyunsaturated fatty acid residual groups in a proportion of not greater than 5 wt. %, said interesterified edible oil or fat comprising: (a) 5%-30% of polyunsaturated fatty acid residual groups (n≥3); and (b) 50%-80% of saturated fatty acid residual groups, both based on the weight of the fatty acid residual groups; and having the following properties: (c) iodine value: at least 35, (d) melting point: 35°C. or higher, and (e) peroxide value (POV) as measured when initial POV≤0.1 meg/kg and when stored at 80°C. for 15 days: 1/5to 1/10of equivalent oil mixture\s POV.