PURPOSE: To prepare shortening, margarine, etc. having extremely improved viscosity and configuration, etc., by blending edible fats and oils consisting of palm oil as a main raw material with a specific polyglycerol fatty acid ester as an emulsifying agent.

CONSTITUTION: Processed fats and oils comprising raw material fats and oils containing ≥30wt% palm oil, and 0.05W5wt% based on fats and oils of polyglycerol fatty acid ester as an emulsifying agent, consisting of a polyglycerol part having a composition of 0W89wt% di- pentaglycerol and ≥11wt% hexaglycerol and a fatty acid residue of 14W20C fatty acid, having ≥50% esterification degree. The ester or its acetate is used. When the acetate is used, the ester has 40W80wt% fatty acid residue of 14W20C fatty acid and the rest of acetic acid, having ≥70% esterification degree. The fatty acid residue is preferably palmitic acid and/or stearic acid.