To provide a fat and oil composition for frozen confectionery suitable for obtaining frozen confectionery which is hardly soluble at ordinary temperature and excellent in dissolving in the mouth.SOLUTION: An oil and fat composition for frozen confectionery containing 3 to 50 mass% of lauric acid as a constituent fatty acid, an SFC of 20 C or less and an SFC of 30 C of 1.0 or less. Incidentally, as a constituent fatty acid, 5 to 50% by mass of oleic acid, 5 to 100% by mass of lauric fat and oil, further containing palm oil and / or liquid fats and oils, an oil and fat composition for frozen confectionery. Wherein the palm-based fat and oil is at least one selected from palm olein, palm double olein, palm super olein, and at least one ester oil of at least one of these oils and fats.Selection drawing None【課題】常温で溶けにくく且つ口溶けに優れた冷凍菓子を得るのに好適な冷凍菓子用油脂組成物の提供。【解決手段】構成脂肪酸としてラウリン酸を3~50質量%含み、20℃のSFCが20以下であり、且つ30℃のSFCが1.0以下である、冷凍菓子用油脂組成物。なお、構成脂肪酸としてオレイン酸を5~50質量%、ラウリン系油脂を5~100質量%、更にパーム系油脂及び/又は液状油脂を含む冷凍菓子用油脂組成物。前記パーム系油脂がパームオレイン、パームダブルオレイン及びパームスーパーオレイン、並びにこれらの1種以上の油脂のエステル交換油から選択される1種以上である冷凍菓子用油脂組成物。【選択図】なし
