abstract |
(57) [Summary] [Problem] To provide a versatile oil / fat composition which suppresses foaming in fry cooking, has good cooking workability, and has a long life during frying. An oil or fat mainly containing triglyceride and containing 0.2 to 5% by weight of a diester of a polyhydric alcohol selected from glycerin or diglycerin and a fatty acid selected from caprylic acid, capric acid, lauric acid and myristic acid. Composition. |