PROBLEM TO BE SOLVED: To provide a plastic oil-and-fat composition that has a good creaming property as a plastic oil-and-fat composition even for the case where the saturated fatty acid content is low, without relying on the use of the partially hydrogenated oil-and-fat of a fish oil； and to produce a food product having a good eat texture by using the plastic oil-and-fat composition.SOLUTION: The problem is solved by the use of a plastic oil-and-fat composition in which the percentage of saturated fatty acid residue, out of the oil content, is 35 mass% or less, and furthermore the following conditions (a) and (b) are satisfied. (a) contains, out of the fatty acid residues constituting the triglyceride, a triglyceride having a maximum chain length difference of 4 or more by 3 to 30 mass% on an oil content basis. (b) contains SUS type triglyceride by 6 to 40 mass% on an oil content basis (here, S represents a saturated fatty acid residue having 16 or more carbon atoms； U represents a monovalent unsaturated fatty acid residue having 16 or more carbon atoms； and SUS triglyceride represents a triglyceride having S bonded to 1- and 3-positions, and U bonded to 2-position.).SELECTED DRAWING: None【課題】魚油の部分水素添加油脂の使用に依ることなく、飽和脂肪酸含量が低い場合であっても、可塑性油脂組成物としてクリーミング性が良好であり、また、該可塑性油脂組成物を使用して食感の良い食品を得ること。【解決手段】油分中、飽和脂肪酸残基の割合が３５質量％以下であって、さらに下記条件（ａ）及び（ｂ）を満たす、可塑性油脂組成物を使用することにより、解決できる。（ａ） トリグリセリドを構成する脂肪酸残基のうち、最大鎖長差が４以上であるトリグリセリドを油分基準で３～３０質量％含有（ｂ） ＳＵＳ型トリグリセリドを油分基準で６～４０質量％含有（ただし、Ｓは炭素数１６以上の飽和脂肪酸残基、Ｕは炭素数１６以上の一価不飽和脂肪酸残基を示し、ＳＵＳトリグリセリドは１、３位にＳ、２位にＵが結合しているトリグリセリドを示す。）【選択図】なし
