Abstract: Described is a fat or oil composition which comprises at least 35 wt % of a diacylglycerol, the constituent fatty acids of said diacylglycerol satisfying the following equation: (an amount of a cis-form unsaturated fatty acid)/(an amount of a saturated fatty acid+an amount of a trans-form unsaturated fatty acid)?6, the usual intake of which as an edible oil makes it possible to reduce arteriosclerotic factors in blood, leading to the prevention of arteriosclerosis, and furthermore, various degenerative diseases.

Abstract: Described is a fat or oil composition which comprises at least 35 wt. % of a diacylglycerol, the constituent fatty acids of said diacylglycerol satisfying the following equation: (an amount of a cis-form unsaturated fatty acid)/(an amount of a saturated fatty acid+an amount of a trans-form unsaturated fatty acid)≧6. Usual intake of the above-described composition as an edible oil makes it possible to reduce arteriosclerotic factors in blood, leading to the prevention of arteriosclerosis, furthermore, various degenerative diseases.

Abstract: An oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a diacylglycerol and 1.2 to 20 wt. % of phytosterol, dissolved or dispersed in the fat and oil is provided here, which can be used in the same way as usual oil and fat in daily life to reduce a hemal cholesterol value of a person having a high value of cholesterol and to raise no problem in appearance, taste, heating cooking and the like in comparison with usual edible oil and fat.

Abstract: An oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a diacylglycerol and 1.2 to 20 wt. % of phytosterol, dissolved or dispersed in the fat and oil is provided here, which can be used in the same way as usual oil and fat in daily life to reduce a hemal cholesterol value of a person having a high value of cholesterol and to raise no problem in appearance, taste, heating cooking and the like in comparison with usual edible oil and fat.

Abstract: A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduced in bubbling during deep frying, and the fried food gives a satisfactory feeling in the mouth and improved crispiness.

Abstract: An oil/fat composition is provided which lowers the blood cholesterol level of a person having a high cholesterol level when used in daily life similarly to ordinary fats and is usable without posing any problem concerning appearance, flavor, heat cooking, etc. as compared with generally edible fats, wherein the oil/fat composition contains a phytosterol contained in an oil/fat containing one or more polyhydric alcohol/fatty acid esters each having a degree of esterification of 2 or higher and containing at least one hydroxyl group remaining unesterified.

Abstract: A W/O type emulsified fat composition is provided having an oily phase and an aqueous phase, wherein the oily phase contains 40 to less than 95% by weight of diglycerides and 5 to less than 60% by weight of triglycerides and satisfies the following requirements (1) and (2):(1) the diglycerides have 0.5 to less than 20% by weight of SS components, 20 to less than 55% by weight of SU components, and 25 to less than 70% by weight of UU components (wherein S is a C.sub.14-22 saturated fatty acid group and U is a C.sub.14-22 unsaturated fatty acid group), and(2) the weight ratio of the C.sub.14 and C.sub.16 saturated fatty acid groups contained in the diglycerides to the C.sub.18, C.sub.20, and C.sub.22 saturated fatty acid groups contained in the diglycerides is 1.0 to 8.0, and its use as a margarine or the like, having excellent stability and satisfactory spreadability.

Abstract: The present invention provides a general-purpose edible oils composition which can prevent an increase of the blood triglyceride level of a person having eaten, is little accumulated in the body, and is excellent in storage stability and flavor. A general-purpose liquid oils composition which comprises oils containing 1,3-diglycerides in an amount of 40% by weight or above and monoglycerides in an amount of less than 1.5% by weight, with unsaturated fatty acids accounting for at least 93% by weight of the fatty acid components constituting the diglycerides.

Abstract: A phospholipid composition which satisfies the following requirements (i) and (ii):(i) a weight ratio of a nitrogen-containing phospholipid to the sum of a phospholipid, a glycolipid and a sterol derivative of less than 0.5; and(ii) a ratio of an area of a high-polar substance on a silica gel thin-layer chromatogram to the sum of areas of a phospholipid, a glycolipid and a sterol derivative on a silica gel thin-layer chromatogram of less than 500 area/.mu.g. A fat and oil composition containing from 0.001 to 30% by weight of the phospholipid composition is also disclosed. The present invention enables the blending of phospholipids with a frying oil, which has been considered difficult since it causes heat coloration. Thus a fat and oil composition, which is excellent in mold-release characteristics during cooking, has a good smell during heating, suffers from no coloration of oil after heating and shows a good flavor, can be obtained.

Abstract: A process for the prodution of phosphatiolic acid is carried out by treating phospholipids with an enzyme capable of hydrolyzing a phospholipid into phosphatidic acid and a nitrogen-containing base and another enzyme capable of hydrolyzing a phospholipid into a diglyceride and a phosphoryl base. Further, another process for the production of phosphatidic acid is carried out by treating phospholipids with a treatment product of an oilseed is disclosed.

Abstract: An edible oil and fat composition comprises a phospholipid and a glyceride mixture comprising 5 to 100 percent by weight of a diglyceride. The phospholipid is a decomposition product of natural lecithin. It is stable and suitable for food and a cooking oil.

Abstract: A pan-releasing oil composition comprises fats and oils and 0.1 to 10 percent by weight, based on the entire composition, of a phospholipid mixture in which the sum total of contents of phosphatidic acid and/or a salt of phosphatidic acid and lysophosphatidic acid and/or a salt of lysophosphatidic acid ranges from 15 to 100 percent by weight based on the weight of the total phospholipids.