PROBLEM TO BE SOLVED: To provide a fat for non-tempering oily foods with which cocoa butter can be blended at a high ratio and which has heat resistance enough to endure during distribution at room temperature and has excellent luster, gloss, texture, flavor, and the like.SOLUTION: A fat composition for oily foods, which does not substantially contain trans acids and lauric acid in constituent fatty acids, contains 1-60 wt.% SSU triglycerides, 15-85 wt.% USU triglycerides, and 1-30 wt.% SSS triglycerides therein, and the total content of the SSU, USU, and SSS triglycerides is 30-95 wt.%. U represents saturated fatty acids having 16-22 carbon atoms, and S represents unsaturated fatty acids having 18 carbon atoms.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】油性食品において、ココアバターが高配合でき、常温流通時にも耐えうる耐熱性を持ち、光沢、艶、食感、風味などが良好であるノーテンパリング油性食品用油脂の提供。【解決手段】構成脂肪酸中にトランス酸及びラウリン酸を実質的に含まない油脂組成物であって、油脂組成物中にSSUトリグリセリドを1~60重量%、USUトリグリセリドを15~85重量%、SSSトリグリセリドを1~30重量%含有し、SSU、USU及びSSSトリグリセリドの合計含量が30~95重量%である油性食品用油脂組成物。UはC16~22の飽和脂肪酸であり、SはC18の不飽和脂肪酸である。【選択図】なし
