OIL OR FAT COMPOSITION, BAKERY FOOD USING OIL OR FAT COMPOSITION, AND COMPOSITE FOOD USING BAKERY FOOD

摘要

The purpose of the present invention is to provide an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part and blooming in the oil-based food part, said whitening and blooming occurring with the passage of time. Provided is an oil or fat composition wherein oil or fat contained in the oil or fat composition satisfies the following requirements (a), (b) and (c): (a) the content of C40-C46 in the oil or fat composition being 2-25 mass%; (b) the sum of the content of X2U and the content of XU2 (X2U+XU2) in the oil or fat composition being 45-85 mass%; and (c) the ratio by mass of XU2 to X2U+XU2 [XU2/(X2U+XU2)] in the oil or fat composition being 0.55 or greater.