PROBLEM TO BE SOLVED: To provide an oil and fat composition for cream, excellent in freezing resistance, oxidation stability, and meltability in a mouth.SOLUTION: A oil and fat composition for cream includes 25 to 55 mass% of laurin-based fat and 30 to 75 mass% of liquid oil. The laurin-based oil and fat includes 10 parts by mass to 100 parts by mass of palm kernel stearin relative to 100 parts by mass of laurin-based oil and fat.COPYRIGHT: (C)2015,JPO&INPIT【課題】凍結耐性、酸化安定性及び口溶け感に優れるクリーム用油脂組成物を提供すること。【解決手段】25~55質量%のラウリン系油脂、及び30~75質量%の液状油脂を含む、クリーム用油脂組成物であって、ラウリン系油脂が、ラウリン系油脂100質量部に対してパーム核ステアリンを10質量部~100質量部含む、前記クリーム用油脂組成物。【選択図】なし
