| abstract |
Disclosed is a food-grade fat and oil enhancer capable of enhancing the texture of a food, and a food with an enhanced texture. It is an object of the present invention to provide a fat and oil sensitivity enhancer for food comprising an oxidized fat and oil having a peroxide value of 20 or more and 400 or less and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. It is preferable that the fat and oil enhancer for food contains 0.001% by mass to 100% by mass of the oxidized fat and oil, the milk fat is preferably anhydrous milk fat, and the powdered fat and oil contains the oxidized fat and oil and an excipient. It is preferable that it is included, and it is preferable that fats-and-oils content is applied to the foodstuff of 0.1 to 70 mass%. Also, the food is preferably any one selected from the group consisting of dressing, roux, and soup. |