PROBLEM TO BE SOLVED: To obtain a fluid fat and oil composition which excels in handling properties due to its being fluid even at low temperatures and, at the same time, excels in stability with time and stability to heating and can obtain a fried dish such as Tempura (deeply fried ingredients coated with wheat flour, and the like having an excellent flower blooming shape and an excellent feeling of eating capable of being retained in a predetermined period of time without causing much reduction in the excellent feeling of eating due to oozed oil.SOLUTION: This fluid fat and oil composition is a fat and oil composition exhibiting fluidity which comprises a high melting point fat and oil having a melting point of &ge50°C and an emulsifier in liquid fat and oil in amounts, based on the total amount of the liquid fat and oil, an emulsifier, and the high melting point fat and oil, of 0.5-8 wt.% and the emulsifier of 0.05-5 wt.%.COPYRIGHT: (C)2002,JPO【課題】 低温でも流動状を有するため取扱性に優れるとともに、経時安定性、加熱安定性に優れた流動状油脂組成物であって、花咲性、食感に優れ、しかも油の滲み出しによる食感低下が少なく、一定期間優れた食感が保持されるフライ、天ぷら等の揚げ物を得ることのできる流動状油脂組成物を提供する。【解決手段】 本発明の流動状油脂組成物は、液状油脂中に、融点50℃以上の高融点油脂と乳化剤とを含む流動状を呈する油脂組成物であって、液状油脂と高融点油脂と乳化剤の合計量に対し、高融点油脂が0.5~8重量%、乳化剤が0.05~5重量%含有されていることを特徴とする。
