| abstract |
To obtain a fat or oil composition which can make a delicious deep-fried food, which is coated with batter having a good dispersibility, and has improved flavor and texture, provided is a fat or oil composition containing 20 wt% or more of diacylglycerol and sucrose fatty acid esters, in which the content of monoester of the sucrose fatty acid esters is 30 wt% or more. |