To obtain the subject composition nutritionally good in the balance of fatty acids and having plasticity suitable as oils and fats for producing confections by controlling the ratios of unsaturated fatty acids and polybasic unsaturated fatty acids to saturated fatty acids within specific ranges, respectively, substantially not including a trans acid and controlling a melting point by a temperature-raising method to a specific temperature or higher.
This composition has an unsaturated fatty acids: saturated fatty acid ratio of 1.4-1.6, a polybasic unsaturated fatty acid: saturated fatty acid ratio of 0.9-1.1, does substantially contain a trans acid, and has a melting point of ≥25°C, preferably ≥30°C, by a temperature-raising method. A n-6 series unsaturated fatty acid: n-3 system unsaturated fatty acid ratio is preferably 3 to 5. Further, SFIs at 25°C and at 30°C are preferably ≥8 and ≥5, respectively.
YAMAGUCHI KOTARO
UMENO KOJI
YAMAWAKI YOSHIO
