THE PURPOSE OF THE PRESENT INVENTION IS TO PROVIDE AN OIL AND FAT COMPOSITION FOR BAKERY FOODS, SAID OIL AND FAT COMPOSITION BEING CAPABLE OF, IN A COMPOSITE FOOD WHICH COMPRISES A COMBINATION OF A BAKERY FOOD WITH AN OILY FOOD, INHIBITING WHITENING ON THE BAKERY FOOD PART AND BLOOMING ON THE OIL-BASED FOOD PART, SAID WHITENING AND BLOOMING OCCURING WITH THE PASSAGE OF TIME. PROVIDED IS AN OIL AND FAT COMPOSITION WHEREIN OILS AND FAT CONTAINED IN THE OIL AND FAT COMPOSITION SATISFIES THE FOLLOWING REQUIREMENT (A), (B) AND (C) : (A) THE CONTENT OF C40-C46 IN THE OIL AND FAT COMPOSITION BEING 2-25 MASS%； (B) THE SUM OF THE CONTENT OF X2U AND THE CONTENT OF XU2 (X2U+XU2) IN THE OIL AND FAT COMPOSITION BEING 45-85 MASS%； AND (C) THE RATIO BY MASS OF XU2 TO X2U+XU2 [XU2/ (X2U+XU2) ] IN THE OIL AND FAT COMPOSITION BEING 0.55 OR GREATER.
