THE PRESENT INVENTION ADDRESSES THE PROBLEM OF DEVELOPING AN OIL AND FAT COMPOSITION WHICH CAN BE USED FOR ACCELERATING OR OMITTING TEMPERING IN PRODUCTION PROCESS OF CHOCOLATE, AND IS CAPABLE OF MAINTAINING StOSt TYPE TRIGLYCERIDE CRYSTALS IN A FINE STATE STABLY, SHOWS GOOD DISPERSIBILITY, AND OFFERS EASE OF HANDLING SUCH AS SUBDIVIDED PACKAGING OR THE LIKE. AN OIL AND FAT COMPOSITION COMPRISING 4 TO 40% BY WEIGHT OF StOSt TYPE TRIGLYCERIDE, 20 TO 80% BY WEIGHT IN TOTAL OF PHX TYPE TRIGLYCERIDE AND HX2 TYPE TRIGLYCERIDE, 8 TO 50% BY WEIGHT OF X3 TYPE TRIGLYCERIDE, SAID OIL AND FAT COMPOSITION COMPRISING 70 TO 100% BY WEIGHT OF THE ABOVE TRIALVCERIDES IN TOTAL.
