PROBLEM TO BE SOLVED: To provide an oil and fat component which can preventing the whitening of a baked confectionery, in which liquid oil does not easily migrates from the baked confectin to a chocolate side in a complexed confectionery constituted by affixing the baked confectionery and the chocolate while being the oil and fat component which can be finished to the baked confectionery excellent in appearance, taste, and palate feeling in the case of using as a raw material of the baded confectionery.SOLUTION: An oil and fat component contains 0.2 to 3 pts.mass of a following compnent (B) to 100 pts.mass of a following component (A). Here, (A) is an oil and fat containing 11 mass% or more of a triacylglycerol in which a sum of a carbon number of a constituent fatty acid is 48 and 2.5 to 7.5 mass% of a triacyl glycerol in which a sum of a carbon number of a constitueng fatty acid is 58, and in which a ratio of a saturated fatty acid of a carbon number of 12 is 4 to 8 mass%, a ratio of a saturated fatty acid of a carbon number of 18 is 40 to 50 mass%, and a ratio of a saturated fatty acid of a carbon number of 22 is 3 to 10 mass% of all the constituent fatty acids, (B) is one or more emulsifiers selected from organic acid monoglycerides, sodium stearoyl lactate, and nonionic emulsifiers of HLBs of 12 or more.本發明之油脂組合物相對於100質量份之下述成分(A)含有0.2~3質量份之下述成分(B):(A)油脂,其含有11質量%以上之構成脂肪酸之碳數之合計為48之三醯甘油、及2.5~7.5質量%之構成脂肪酸之碳數之合計為58之三醯甘油,並且全部構成脂肪酸中,碳數12之飽和脂肪酸之比例為4~8質量%,碳數18之不飽和脂肪酸之比例為40~50質量%,碳數22之飽和脂肪酸之比例為3~10質量%;(B)乳化劑,其係選自有機酸單甘油酯、硬脂醯基乳酸鈣、硬脂醯基乳酸鈉及HLB為12以上之非離子性乳化劑中之1種或2種以上。
