Edible fat composition

Abstract

An edible fat / oil composition containing a plant sterol, which permits suppressing the deposition of the plant sterol during, for example, the storage and which produces the effect of, for example, inhibiting the absorption of cholesterol, contains an edible fat / oil, linolenic acid in an amount of 1 mass % or more, a plant sterol in an amount of 1 mass % to 10 mass %, tocopherol in an amount of 0.01 mass % to 1 mass %, and a lipophilic emulsifying agent in an amount of 0.005 mass % to 10 mass %.

Description

technical field [0001] The present invention relates to edible oil composition, more specifically, relates to edible oil composition containing phytosterol. Background technique [0002] As a measure to prevent lifestyle-related diseases, dietary therapy is used to control cholesterol in the body. As this dietary therapy, in addition to restricting the intake of foodstuffs and plants containing a large amount of cholesterol, it is also possible to simultaneously ingest components that have an absorption-inhibiting effect on cholesterol. Cholesterol is mostly contained in meat, fish, eggs, etc., so it is desirable to contain phytosterols known to have an absorption-blocking effect on cholesterol in edible oils used for cooking these foods. However, in order to obtain the above-mentioned effects of phytosterols, it is necessary to contain phytosterols in a high concentration in edible fats and oils, but in this case, there is a problem that phytosterols are precipitated durin...

AI Technical Summary

Problems solved by technology

However, in order to obtain the above-mentioned effects of phytosterols, it is necessary to contain phytosterols in a high concentration in edible fats and oils, but in this case, there is a problem that phytosterols are precipitated during storage.

Conversely, when the concentration of phytosterols is low, as mentioned above, the absorption inhibition effect on cholesterol cannot be obtained.

In particular, there is a problem that it is difficult to obtain a product in the form of so-called salad oil that satisfies cooking properties at the same time.