The present invention addresses the problem of developing a fat and oil composition which is useful for accelerating or omitting tempering in a chocolate manufacturing process and which can hold StOSt-type triglyceride crystals in a fine state stably and is well dispersible and easily handleable in subdivided packaging or the like. A fat and oil composition which comprises 4 to 40% by mass of StOSt-type triglyceride, 20 to 80% by mass in total of a PHX-type triglyceride and an HX2-type triglyceride, and 8 to 50% by mass of an X3-type triglyceride and in which the total content of all the triglycerides is 70 to 100% by mass.本發明係開發一種可使用於為了促進或省略巧克力之製造步驟中之回火(tempering)處理,並可安定地保持微細的StOSt型三酸甘油酯之結晶,分散性良好且容易進行小包裝等之處理的油脂組成物。本發明之油脂組成物,係含有StOSt型三酸甘油酯4~40質量%、PHX型三酸甘油酯與HX2型三酸甘油酯之合計量20~80質量%、及X3型三酸甘油酯8~50質量%,且含有合計量為70~100質量%之上述三酸甘油酯。
