The present invention addresses the problem of providing a solidification promoter capable of improving the solidification property, mold release property, and crystal stabilization speed of an oil and fat food such as chocolate by a small amount of addition or mixing thereof and consequently increasing the productivity of the oil and fat food. The addition or mixing of a specific amount of a solidification promoter that contains a specific amount or more of StOSt and has specific amounts or less of StLSt and StStO contents improves the solidification property, mold release property, and crystal stabilization speed of an oil and fat food, and consequently increases the productivity of the oil and fat food.
