Abstract: A cloud 8, as a fat and oil deterioration degree detection device for detecting the deterioration degree of the frying oil P, includes a storage section 82 configured to retain a correlation between the total polar compounds PCn of the frying oil P and a predetermined deterioration indicator DIn other than the total polar compounds, a data acquisition section 81 configured to acquire a measured value of the total polar compounds, a deterioration indicator calculation section 83 configured to calculate the predetermined deterioration indicator DIn based on the measured value of the total polar compounds acquired by the data acquisition section 81 and the correlation stored in the storage section 82; and a detection result output section 84 configured to output the predetermined deterioration indicator DIn calculated by the deterioration indicator calculation section 83 as a result of detection of the deterioration degree of the frying oil P.

Abstract: In the present invention, any unpleasant taste in foods cooked using a chlorophyll-containing oil and fat composition is reduced.

Abstract: There is provided an oiliness-reducing agent that is capable of reducing the oiliness perceived when a person consumes a food product. The oiliness-reducing agent is characterized by containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on an unrefined crude oil including an expressed oil of an oil and fat raw material or an extracted oil of the oil and fat raw material, or on an oil and fat that has passed through a degumming step, a deacidification step, or a bleaching step in steps for refining the unrefined crude oil.