Oil-reducing agents, edible oil and fat preparations, methods of manufacturing oil-reducing agents, and methods of reducing oil in food products

Abstract

The invention relates to an agent that reduces oiliness, capable of reducing the perceived viscosity of a food product. This oil-reducing agent is different in that it contains an active ingredient which is oil obtained by heating at 120°C or higher on unprocessed crude oil, including oil pressed from raw oil and fat materials or oil extracted from raw oil and fat materials, or on oil and fat that has undergone degummation, deacidification, or decolorization steps in the refining process of unprocessed crude oil.