PROBLEM TO BE SOLVED: To provide a mayonnaise-like food product having freezing resistance.SOLUTION: A mayonnaise-like food product containing oil and fat, where the oil and fat contains 1-15 mass% of an oil and fat composition satisfying the following conditions (a) to (i), and contains 80-99 mass% of liquid oil satisfying the following condition (j). (a) a content of a fatty acid having 12 or less carbon atoms of 15-33 mass%. (b) a content of a palmitic acid of 20-45 mass%. (c) a content of a stearic acid of 4-22 mass%. (d) a content of an unsaturated fatty acid of 13-30 mass%. (e) a content of a fatty acid of 20 or more carbon atoms of 2 mass% or less. (f) a content of a lauric acid with respect to the content of the stearic acid of 1.2-5.0. (g) a content of the palmitic acid with respect to the content of the stearic acid of 1.6-5.0. (h) a content of triglyceride having 42 to 48 carbon atoms of 40-65 mass%. (i) a content of a trance fatty acid of 5 mass% or less. (j) a content of an unsaturated fatty acid of 70 mass% or more.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】冷凍耐性を有するマヨネーズ様食品を提供することである。【解決手段】油脂を含有するマヨネーズ様食品であって、該油脂が、以下の条件（ａ）～（ｉ）を満たす油脂組成物を１～１５質量％、以下の条件（ｊ）を満たす液状油を８０～９９質量％含有するマヨネーズ様食品である。（ａ）炭素数１２以下の脂肪酸含有量が１５～３３質量％（ｂ）パルミチン酸含有量が２０～４５質量％（ｃ）ステアリン酸含有量が４～２２質量％（ｄ）不飽和脂肪酸含有量が１３～３０質量％（ｅ）炭素数２０以上の脂肪酸含有量が２質量％以下（ｆ）ステアリン酸含有量に対するラウリン酸含有量が１．２～５．０（ｇ）ステアリン酸含有量に対するパルミチン酸含有量が１．６～５．０（ｈ）Ｃ４２～４８トリグリセリド含有量が４０～６５質量％（ｉ）トランス脂肪酸含有量が５質量％以下（ｊ）不飽和脂肪酸含有量が７０質量％以上【選択図】なし
