The present invention provides an oily food for suppressing water transfer of frozen desserts that can be applied by spraying and has high versatility and higher water transfer suppressing effect. The use of an oil-based food for suppressing moisture transfer of frozen desserts that satisfies the following requirements suppresses moisture transfer of frozen desserts, and yield values at 1.40 ° C are 1.7 to 12 Pa, plastic viscosity at 2.40 ° C. Is 70 to 260 mPa · s； 3. Yield value / plastic viscosity value is 10 or more. Oily food for suppressing moisture transfer of frozen dessert containing 44 to 80% by weight of oil. [Selection figure] None【課題】汎用性が高く、より水分移行抑制効果の高い、スプレーにより塗布することのできる、冷菓の水分移行抑制用油性食品の提供。【解決手段】以下の要件を満たす、冷菓の水分移行抑制用油性食品の使用により冷菓の水分移行を抑制し、１．４０℃における降伏値が１．７～１２Ｐａ、２．４０℃における塑性粘度が７０～２６０ｍPa・ｓ、３．降伏値／塑性粘度の値が１０以上、４．油分を４４～８０重量％含む冷菓の水分移行抑制用油性食品。【選択図】なし
