ABSTRACT NON-LAURIC, NON-TRANS, AND NON-TEMPERING TYPE CONFECTIONERY OIL OR FAT, AND PROCESS FOR PRODUCTION THEREOFDisclosed is a non-lauric, non-trans and non-temperingtype confectionery oil or fat which has good melting properties in the mouth, good texture, good mold release properties, high compatibility with cocoa fat, excellent snapping properties, and excellent blooming resistance. Thenon-lauric, non-trans and non-tempering type confectionery oil or fat fulfils all of the following requirements: (1) the content of SSS is 4 to 20 wt% (2) the content of S2U is 50 to 85 wt% (3) the SUS/SSU ratio (by weight) is 0.4 to 0.8 (4) the total amount of SU2 and U3 is 5 to 30 wt%and (5) the St/P ratio (by weight) is 0.1 to 0.4. In the above items, S represents a saturated fatty acid having 14 to 24 carbon atoms U represents an unsaturated fatty acid having 14 to 24 carbon atoms St represents stearic acid and P represents palmitic acid.
