PROBLEM TO BE SOLVED: To provide a fat composition that suppresses the puddings change with time, is excellent in flavor and in-the-mouth melt texture, and that is excellent also in light-deterioration suppression ability.SOLUTION: Provided is a fat composition for pudding containing a trans-esterified fat of raw-material fat comprising laurin-based fat, by 30 to 100 mass%, and furthermore optionally containing at least one non-laurin-based fat selected from palm-based fat and liquid fat, and in which the content of the laurin-based fat is 20 mass% or more. Also provided is an oil-in-water type emulsion for pudding containing said fat composition for pudding and water, and a pudding containing said oil-in-water type emulsion for pudding.COPYRIGHT: (C)2016,JPO&INPIT【課題】プリンの経時変化を抑制し、風味、口どけ感に優れ、且つ光劣化抑制能にも優れる油脂組成物の提供。【解決手段】ラウリン系油脂を含む原料油脂のエステル交換油脂を30~100質量%含み、さらにパーム系油脂及び液状油脂から選択された少なくとも一種の非ラウリン系油脂を含んでもよく、ラウリン系油脂の含有量が、20質量%以上であるプリン用油脂組成物。該プリン用油脂組成物と水とを含むプリン用水中油型乳化物、および該プリン用水中油型乳化物を含むプリン。【選択図】なし
