FIELD: food industry.
SUBSTANCE: fat or oil composition contains 0.02 - 0.65 wt % of a triterpene alcohol in a free state and no more than 0.18 wt % of γ-oryzanol.
EFFECT: invention allows to improve the texture, taste and aroma of the food product having undergone thermal treatment.
20 cl, 3 tbl, 15 ex
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