| abstract |
(57) [Problem] To provide an oil / fat-containing food in which deterioration of the oil / fat is suppressed. SOLUTION: Deterioration of fats and oils is suppressed more than adding low molecular weight xanthan gum having a molecular weight of 100,000 to 960,000 and a pyruvic acid content of 3% or more of molecular inner chains to fats and oils-containing foods. |