PROBLEM TO BE SOLVED: To provide an oil/fat composition that suppresses the aging change of a pudding, is excellent in flavor, in-mouth melt feeling, and is also excellent in light-degradation suppression ability.SOLUTION: The oil/fat composition for pudding is obtained by incorporating a transesterified oil/fat of a lauric oil/fat-containing raw oil/fat into an oil/fat composition for pudding. The raw oil/fat may contain lauric oil/fat by 30 to 100 mass%. The raw oil/fat may further contain at least one kind non-lauric oil/fat selected from palm-based oil/fat and liquid oil/fat. The content of the lauric oil/fat may be 20 mass% or more with respect to the total mass of the oil/fat composition for pudding.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】プリンの経時変化を抑制し、風味、口どけ感に優れ、且つ光劣化抑制能にも優れる油脂組成物を提供する。【解決手段】プリン用油脂組成物に、ラウリン系油脂を含む原料油脂のエステル交換油脂を配合する。前記原料油脂は、ラウリン系油脂を30~100質量%含んでいてもよい。前記原料油脂は、さらにパーム系油脂及び液状油脂から選択された少なくとも一種の非ラウリン系油脂を含んでいてもよい。ラウリン系油脂の含有量は、プリン用油脂組成物の全質量に対して、20質量%以上であってもよい。【選択図】なし
