PROBLEM TO BE SOLVED: To provide a sucrose fatty acid ester mixture improved in oil and fat crystallization suppressing effect such as polymorphic transfer suppression of cacao oil and fat, more than a conventional mixture, to provide an oil and fat modifier using the mixture, and to provide an oil and fat composition containing the sucrose fatty acid ester mixture.SOLUTION: This sucrose fatty acid ester mixture includes fatty acid mixed with (A) at least one of saturated fatty acid selected from &ge16C saturated fatty acid, and (B) at least one of saturated fatty acid selected from 8-14C saturated fatty acid at a mole fraction of A:B of 50:50 to 90:10 ratio, and has an average esterification degree of &ge6.0.COPYRIGHT: (C)2011,JPO&INPIT【課題】カカオ油脂の多形転移抑制等の油脂結晶抑制効果が従来より向上したショ糖脂肪酸エステル混合物、これを用いた油脂改質剤、及びこのショ糖脂肪酸エステル混合物を含有してなる油脂組成物を提供する。【解決手段】(A)炭素数16以上の飽和脂肪酸から選択された1種以上の飽和脂肪酸と、(B)炭素数8~14の飽和脂肪酸から選択された1種以上の飽和脂肪酸とが、モル比率A:B=50:50~90:10の割合で配合された脂肪酸からなり、平均エステル化度が6.0以上であるショ糖脂肪酸エステル混合物を用いる。【選択図】図1
