| abstract |
A food containing fat or oil which, when taken in the body, is less likely to accumulate as body fat, can be more actively utilized as energy, contributes to the storage of glycogen in the liver and muscles at the time of loss of physical strength, fatigue, exercise and the like, thereby offering recovery from fatigue, the furnishing of nutrition, the reinforcement of stamina and other effects, is excellent in the oxidation stability of the fat or oil contained therein, and is desirable in the sense of taste, such as dissolution in the mouth. The food comprises at least 0.5 % by weight of a partial glyceride comprising a fatty acid having 2 to 10 carbon atoms. |