PROBLEM TO BE SOLVED: To provide an oil-and-fat for frozen confectionery having an excellent oxidation stability and an excellent flavor.SOLUTION: An oil-and-fat for frozen confectionery contains 15 to 500 weight ppm of a water-soluble tea polyphenol, which is inherently poorly soluble in oil-and-fat, and having an emulsifier content no higher than double the tea polyphenol content.COPYRIGHT: (C)2015,JPO&INPIT