OIL OR FAT COMPOSITION AND OILY FOOD USING OIL OR FAT COMPOSITION

摘要

[Problem] To provide an oily food, which scarcely shows grain formation or solid-liquid separation, is not hard at low temperatures and easily melts in mouth, and an oil or fat composition having a low trans fatty acid content which is to be used in producing the aforesaid oily food. [Solution] An oil or fat composition characterized by satisfying requirements (a) to (e): (a) having an X3 content of 1-7 mass%; (b) having an X2U content of 3-23 mass%; (c) having an XU2 content of 15-37 mass%; (d) having a U3 content of 40-65 mass%; and (e) having the sum of XXU and UXU contents of 3-17 mass% (wherein X represents a saturated fatty acid having 16 or more carbon atoms; and U represents an unsaturated fatty acid having 16 or more carbon atoms).