FAT-AND-OIL COMPOSITION COMPRISING FAT-AND-OIL A, FAT-AND-OIL B, FAT-AND-OIL D AND OPTIONAL FAT-AND-OIL E AS DEFINED BELOW AND MEETING THE FOLLOWING CONDITIONS: FAT-AND-OIL A: FAT-AND-OIL INCLUDING LAURIC FAT-AND-OIL, ETC., FAT-AND-OIL B: TRANSESTERIFIED OIL OF FAT-AND-OIL C WHEREIN THE CONTENTS OF SATURATED AND UNSATURATED FATTY ACIDS HAVING 16 OR MORE CARBON ATOMS ARE IN SPECIFIC RANGES, RESPECTIVELY, FAT-AND-OIL D: FAT-AND-OIL CONTAINING XOX-TYPE TRIACYL GLYCEROLS IN A CONTENT OF 30% BY MASS OR MORE, FAT-AND-OIL E: FAT-AND-OIL INGREDIENT WHICH IS DERIVED FROM VEGETABLE FATS AND OILS AND DOES NOT BELONG TO ANY OF FAT-AND-OIL A, FAT-AND-OIL B AND FAT-AND-OIL D IN ALL THE FAT-AND-OIL INGREDIENTS DERIVED FROM VEGETABLE FATS AND OILS, THE CONTENTS % BY MASS OF FAT-AND-OIL A, FAT-AND-OIL B AND XOX-TYPE TRIACYL GLYCEROLS ARE 1 TO 4, 10 TO 20, AND 40 OR MORE BUT LESS THAN 60, RESPECTIVELY AND OIL-IN-WATER EMULSIFIED PRODUCT CONTAINING THE COMPOSITION.
