Abstract: A method for forming a fat and oil composition for deep frying includes combining a crude oil or intermediate oil product with an edible oil and an ascorbic acid and/or an ascorbic acid derivative to form the fat and oil composition. The crude oil or intermediate oil product includes a phosphorus component such that the phosphorus component is provided in an amount of 0.1 ppm to 10 ppm of the oil and fat composition. The ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent is provided in an amount of 2 ppm to 130 ppm of the oil and fat composition. The edible oil in the oil and fat composition includes a component such as soy bean oil, rapeseed oil, palm olein, or any one or more combinations thereof.

Abstract: The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat.