PURPOSE: To obtain the titled shortening having excellent fluidity, confectionary performance, taste and flavor, by compounding a specific amount of a plurality of specific polyhydric alcohol fatty acid esters as an emulsifier to an oil and fat base produced by mixing an oil or fat which is liquid at normal temperature with an oil or fat which is solid at normal temperature.

CONSTITUTION: The objective shortening can be produced by compounding (A) 100pts.wt. of an oil and fat base obtained by compounding (a) 90W60pts.wt. of an oil or fat which is liquid at normal temperature with (b) 10W40pts.wt. of an oil or fat which is solid at normal temperature with (B) emulsifiers consisting of 6W12pts.wt. of a propylene glycol fatty acid ester, 0.5W5pts.wt. of a glycerol fatty acid ester, 0.1W2pts.wt. of an organic acid glycerol fatty acid ester and 0.02W0.5pts.wt. of lecithin and further with 0.1W2pts.wt. of one or more compounds selected from a sorbitan fatty acid ester, a polyglycerol fatty acid ester, etc. The total amount of the emulsifier is 8W15pts.wt.