| abstract |
The present invention provides a novel oil and fat texture enhancer capable of enhancing oil and fat texture of foods, and a method for enhancing oil and fat texture of foods. An oxidation-treated product, which is obtained by performing oxidation treatment on a palm-based fat or oil having a total content of [alpha]-carotene and [beta]-carotene of 50 mass ppm or more and 2000 mass ppm or less, and which has a peroxide value of 3 or more and 250 or less, is added to food. |