PROBLEM TO BE SOLVED: To obtain an oil composition scarcely emitting a smell peculiar to oil on cooking and comfortably cookable by heating. ;SOLUTION: This suppressant for an unpleasant smell derived from oils consists essentially of a carotene of Daucus carota L. extracted from the Daucus carota L. The suppressant is capable of reducing the emission of the smell (an oily smell) peculiar to the oils at the time of cooking and enabling comfortable cooking by addition thereof in an amount of 0.3-50 ppm expressed in terms of the carotene content to oils and fats for thermal cooking used for deep-fried foods or fried foods or further suppressing the unpleasant smell by addition thereof to already used oils and fats.;COPYRIGHT: (C)1999,JPO
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