| abstract |
[Problem] To provide a low trans-fatty acid and non-lauric acid oil and fat composition suitable for non-tempering hard butter, and an oily food containing the oil and fat composition and having good productivity. [Solution] This oil and fat composition is characterized is satisfying conditions (a) to (d) below. (a) The X3 content is 1 to 20 mass%, (b) the X2O content is 50 to 90 mass%, (c) the XOX/X2O mass ratio is 0.20 to 0.80, and (d) the diglyceride content is 3.5 mass% or less, wherein X represents a C 14 or higher saturated fatty acid, and O represents oleic acid. |