THE PRESENT INVENTION PROVIDES A CRYSTALLIZATION INHIBITOR FOR FATS AND OILS, WHICH IS CAPABLE OF INHIBITING CRYSTALLIZATION OF A FAT AND OIL COMPONENT DURING STORAGE AT A TEMPERATURE OF 15 TO 35°C AS WELL AS AT A LOW TEMPERATURE OF ABOUT 5°C. THE CRYSTALLIZATION INHIBITOR FOR FATS AND OILS INCLUDES A POLYGLYCEROL FATTY ACID ESTER CONTAINING, AS CONSTITUENT FATTY ACIDS, TWO SATURATED FATTY ACIDS EACH HAVING 14 TO 18 CARBON ATOMS, AND ONE OR TWO OR MORE FATTY ACID(S) SELECTED FROM THE GROUP CONSISTING OF SATURATED FATTY ACIDS EACH HAVING 6 TO 12 CARBON ATOMS AND UNSATURATED FATTY ACIDS EACH HAVING 18 CARBON ATOMS. THE MOLE RATIO OF THE FATTY ACIDS EACH HAVING 14 TO 18 CARBON ATOMS WITH RESPECT TO ALL THE FATTY ACIDS CONTITUTING THE ESTER IS 0.6 OR MORE. THE AVERAGE DEGREE OF POLYMERIZATION OF POLYGLYCEROL CONSTITUTING THE CRYSTALLIZATION INHIBITOR IS PREFERABLY IN A RANGE OF 2 TO 15, AND THE DEGREE OF ESTERIFICATION OF THE POLYGLYCEROL FATTY ACID ESTER IS PREFERABLY 80% OR MORE.
