The present invention relates to fat composition, more specifically
relates to 60% to 99.9% by weight of diglyceride containing 0.1 to 89.9%
by weight of conjugated linoleic acid; 0.001% to 0.2% by weight of banaba
extracts fermented by microorganism such as Bacillus sp. or Aspergillus
sp.; and the balance being monoglyceride, triglyceride or a mixture
thereof.
The fat composition of the present invention comprises fermented banaba
extracts as an antioxidant, and the fat composition excels in oxidation
stability and keeping stability, therefore the fat composition of the
present invention may be widely used as cooking oil.