[OBJECT] TO PROVIDE AN OIL AND FAT COMPOSITION THAT CAN BE USED AS A LOW TRANS FATTY ACID CONTENT, NON-LAURIC, NON-TEMPERING TYPE HARD BUTTER AND AN OIL-BASED FOOD PRODUCT COMPRISING THE OIL AND FAT COMPOSITION THAT EXHIBITS GOOD HEAT RESISTANCE AND MELTING FEELING IN THE MOUTH. (MEANS FOR SOLVING THE PROBLEMS) THE OIL AND FAT COMPOSITION OF THE PRESENT INVENTION IS CHARACTERIZED BY SATISFYING THE FOLLOWING CONDITIONS OF (A) TO (G): (A) AN X3 CONTENT IS 3 TO 20% BY WEIGHT (B) A WEIGHT RATIO OF P3/X3 IS NOT LESS THAN 0.35 (C) AN X2O CONTENT IS 45 TO 80% BY WEIGHT (D) A WEIGHT RATIO OF XOX/X2O IS 0.20 TO 0.65 (E) A WEIGHT RATIO OF PStOX2O IS 0.10 TO 0.45 (F) A WEIGHT RATIO OF St2O/X2O IS 0.05 TO 0.35 AND (G) A WEIGHT RATIO OF St/P IS NOT MORE THAN 0.80 WHEREIN X REPRESENTS SATURATED FATTY ACID HAVING 14 CARBON ATOMS OR MORE O REPRESENTS OLEIC ACID P REPRESENTS PALMITIC ACID AND ST REPRESENTS STEARIC ACID.
