PROBLEM TO BE SOLVED: To provide a cooking fat composition enabling an oil content remaining on a cooking object after cooked to be reduced, and having preferable flavor, and a production method of the cooking fat composition.SOLUTION: The cooking fat composition is provided which is formed by blending an emulsion of 0.02-0.08 mass% to fat, and in which the emulsion is at least one selected from a group consisting of succinic acid mono-olein acid glycerin, citric acid mono-olein acid glycerin, polyoxy-ethylene sorbitan mono-oleate, sucrose erucic ester, and fatty acid monoglyceride in which 47 mass% or more of fatty acid is polyunsaturated fatty acid.SELECTED DRAWING: Figure 1
