Oil and fat composition

Abstract

To provide an oil and fat composition which is suitably used for fat spread that contains ester exchange oil and fat containing no partially hydrogenated oil and fat, having a high melting point even though having a small amount of saturated fatty acid, and excellent in oxidative stability.SOLUTION: An oil and fat composition for preparing fat spread containing ester exchange oil and fat shown below is provided. In ester exchange oil and fat, an amount of saturated fatty acid in its total constituent fatty acid is 30 mass% or more and 49 mass% or less, and an amount of oleic acid in its total constituent fatty acid is 20 mass% or more and 70 mass% or less, an amount of linoleic acid is 12 mass% or less, an amount of linolenic acid is 4.5 mass% or less, an amount of behenic acid is 30 mass% or less, and an amount of erucic acid is 20 mass% or less, and SFC at 25°C is 40% or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition containing an interesterified oil and fat having excellent oxidation stability, and more particularly to an oil and fat composition containing an interesterified oil and fat having excellent oxidation stability for preparing a fat spread. [Background technology]

[0002] Among fats and oils used as raw materials for fat and oil compositions, fats and oils having high melting points are required to have high oxidation stability since they are stored in a temperature range where fat and oil crystals do not precipitate.

[0003] In the past, partially hydrogenated fats and oils that have oxidation stability and a high melting point have been widely used as fats and oils with oxidation stability imparted by hydrogenation. Partially hydrogenated fats and oils have the advantage that the content of saturated fatty acids can be increased by increasing the amount of hydrogen added, and that the melting point can be freely adjusted because various trans fatty acids can be contained. Therefore, when used in an oil and fat composition, partial liquefaction at high temperatures or room temperature can be reduced, so partially hydrogenated fats and oils have been widely used.

[0004] On the other hand, excessive intake of fats and oils containing trans fatty acids is said to increase the risk of coronary heart disease such as myocardial infarction, and in recent years, there has been a demand for a reduction in the amount of trans fatty acids in fats and oils.

[0005] In addition, it has been pointed out in recent years that excessive intake of saturated fatty acids in fats and oils increases the risk of coronary heart disease, so it is preferable to reduce the amount of saturated fatty acids in fats and oils as well. Reducing the amount of saturated fatty acids in fats and oils increases the amount of unsaturated fatty acids, but if the amount of polyunsaturated fatty acids, which contain two or more unsaturated bonds in the fatty acid chain, increases, the fats and oils become more susceptible to oxidation, so ensuring oxidation stability becomes an issue.

[0006] In light of the above, there is a need for the development of oils and fats that do not contain partially hydrogenated oils and fats, have a low saturated fatty acid content but a high melting point, and further have excellent oxidation stability.

[0007] Patent Document 1 discloses an oil composition for liquid coffee whitener with excellent oxidation stability, which contains lecithin as an antioxidant to ensure the oxidation stability of the oil composition, and has a specific range of blending ratio of oleic acid, linoleic acid, α-linolenic acid, and trans fatty acid among the constituent fatty acids in the oil composition. However, although the oil composition for liquid coffee whitener of Patent Document 1 has excellent oxidation stability, the melting point of the oil composition is low because the oleic acid content in the constituent fatty acids of the oil is high at 70 to 83 mass%. In addition, lecithin as an antioxidant is essential. Patent Document 2 discloses edible oils and fats that ensure oxidation stability and improve sensory properties without the use of antioxidants or masking agents by adjusting the content of polyunsaturated fatty acids (with 3 or more unsaturated bonds) in the fatty acids to 5-30%, the content of saturated fatty acids (with 0 unsaturated bonds) to 50-80%, and a melting point of 35° C. or higher. However, although the edible oils and fats in Patent Document 2 have improved oxidation stability, there is a problem in that the content of saturated fatty acids in the constituent fatty acids of the oils and fats is quite high. Patent Document 3 discloses an oil and fat composition for cooking that uses partially hydrogenated oil and fat, has low polyunsaturated fatty acid and saturated fatty acid contents, suppresses deterioration odor during heating, and imparts a flavor similar to that of solid fat to food. However, the oil and fat composition in Patent Document 3 uses partially hydrogenated oil containing trans fatty acids as the raw oil and fat, and has a problem of a low melting point. Patent Document 4 discloses a method for providing a diacylglycerol-rich fat that is rich in α-linolenic acid and is less susceptible to crystallization at low temperatures and thus is less likely to cause turbidity or precipitation. However, the fat in Patent Document 4 has a low melting point and poor oxidation stability because the amount of saturated fatty acids in the constituent fatty acids of the fat is small, but the content of α-linoleic acid, a polyunsaturated fatty acid, is high at 40 mass%. As described above, the above-mentioned conventional techniques have been unable to provide oils and fats that do not contain partially hydrogenated oils and fats, have a high melting point, and have excellent oxidation stability while keeping the polyunsaturated fatty acid content and saturated fatty acid content low. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2020-48515 A [Patent Document 2] Japanese Patent Application Publication No. 7-308153 [Patent Document 3] JP 2019-58114 A [Patent Document 4] JP 2018-104684 A Summary of the Invention [Problem to be solved by the invention]

[0009] An object of the present invention is to provide an oil and fat composition suitable for use in fat spreads, which does not contain partially hydrogenated oils and fats, and contains interesterified oils and fats that have a high melting point and excellent oxidation stability while having a low saturated fatty acid content. [Means for solving the problem]

[0010] In order to solve the above problems, the present inventors have conducted intensive research and have come up with the following solution. First, while the saturated fatty acid content of fats and oils must be low, the melting point and solid fat content (SFC) at 25°C must be high, but fats and oils with too high a melting point and SFC value tend to solidify when used, resulting in problems such as poor handling and poor melt-in-the-mouth texture when eaten. Furthermore, the storage temperature must be set high during heated storage, raising concerns about the oxidative deterioration of fats and oils. Regarding oxidative deterioration, the oxidative stability of transesterified oils and fats decreases when the content of polyunsaturated fatty acids is high. In other words, autoxidation of oils and fats occurs when radicals abstract hydrogen from fatty acids. The hydrogen that is abstracted is allylic hydrogen from monounsaturated fatty acids that contain one unsaturated bond, and double allylic hydrogen from polyunsaturated fatty acids that contain two or more unsaturated bonds. The abstraction reaction rate of double allylic hydrogen is thought to be 100 times faster than that of allylic hydrogen, and polyunsaturated fatty acids have lower oxidative stability than monounsaturated fatty acids. Therefore, when the content of polyunsaturated fatty acids in oils and fats exceeds a certain value, the oxidative stability of the oils and fats decreases rapidly. Therefore, it is believed that it is possible to obtain fats and oils with improved oxidation stability by reducing the content of polyunsaturated fatty acids. Also, by increasing the amount of monounsaturated fatty acids to avoid an increase in the amount of saturated fatty acids, it is possible to obtain fats and oils with a low amount of saturated fatty acids and excellent oxidation stability. As a result of further research based on the above findings, the inventors have found that by not using partially hydrogenated oils and fats, and by setting the content of specific polyunsaturated fatty acids in a specific range in the interesterified oil and fat, and setting the amount of monounsaturated fatty acids in a specific range, it is possible to obtain an oil and fat composition for preparing a fat spread that has a low saturated fatty acid content, but has a high melting point of 30°C or more and 55°C or less, and has excellent oxidation stability. That is, the present invention has the following configuration. <1> An oil and fat composition for preparing a fat spread, comprising the interesterified oil and fat described below. Interesterified fats and oils; The saturated fatty acid content in all constituent fatty acids is 30% by mass or more and 49% by mass or less, the oleic acid content in all constituent fatty acids is 20% by mass or more and 70% by mass or less, the linoleic acid content is 12% by mass or less, the linolenic acid content is 4.5% by mass or less, the behenic acid content is 30% by mass or less, and the erucic acid content is 20% by mass or less, and the SFC at 25°C is 40% or less. <2> The melting point of the interesterified oil is 30°C or higher and lower than 56°C. <1> The oil composition according to claim 1. <3> The POV of the interesterified oil or fat is 11 or less. <2> The oil composition according to claim 1. <4> <1> ~ <3> A fat spread comprising the oil or fat composition according to any one of claims 1 to 5. Effect of the Invention

[0011] The present invention has made it possible to realize an oil / fat composition for preparing fat spreads that does not contain partially hydrogenated oil / fat and has a low saturated fatty acid content, a high melting point, and excellent oxidation stability, by using an interesterified oil / fat having a specific polyunsaturated fatty acid content within a specific range and a specific amount of monounsaturated fatty acid. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention relates to an oil and fat composition for preparing a fat spread, which contains the following interesterified oil and fat: The saturated fatty acid content in all the constituent fatty acids is 30% by mass or more and 49% by mass or less, the oleic acid content in all the constituent fatty acids is 20% by mass or more and 70% by mass or less, the linoleic acid content is 12% by mass or less, the linolenic acid content is 4.5% by mass or less, the behenic acid content is 30% by mass or less, and the erucic acid content is 20% by mass or less, and the SFC at 25°C is 40% or less. In the present invention, fat spread refers to margarines with a fat content of less than 80%, and includes the type that is spread on bread and the like. Each component will be described in detail below.

[0013] Fats and oils are triglycerides in which one molecule of glycerin is linked to three molecules of fatty acid via ester bonds. In this specification, the fatty acids constituting the triglycerides are referred to as constituent fatty acids in the fats and oils.

[0014] (Interesterified oils and fats) In the transesterified oil and fat of the present invention, the saturated fatty acid content in the total constituent fatty acids of the oil and fat is 30% by mass or more and 49% by mass or less. The saturated fatty acid content is preferably 33% by mass or more and 48% by mass or less, more preferably 35% by mass or more and 47% by mass or less. If the saturated fatty acid content is less than 30%, the oil and fat becomes soft and it becomes difficult to impart physical properties, and if it exceeds 49% by mass, the melting point becomes high and the handleability decreases, which is not preferable.

[0015] In the transesterified oil and fat having excellent oxidation stability of the present invention, the oleic acid content in the total constituent fatty acids of the oil and fat is 20% by mass or more and 70% by mass or less. The oleic acid content is preferably 23% by mass or more and 65% by mass or less, more preferably 26% by mass or more and 60% by mass or less. Oleic acid and erucic acid described later are monounsaturated fatty acids, and by containing a large amount of these monounsaturated fatty acids, it is possible to avoid an increase in the amount of saturated fatty acids and obtain an oil and fat having excellent oxidation stability.

[0016] In the transesterified oil having excellent oxidation stability of the present invention, the linoleic acid content in the total constituent fatty acids of the oil is 12% by mass or less, preferably 1% by mass or more and 12% by mass or less, more preferably 2% by mass or more and 12% by mass or less, and even more preferably 4% by mass or more and 12% by mass or less.

[0017] In the transesterified oil having excellent oxidation stability of the present invention, the linolenic acid content in the total constituent fatty acids of the oil is 4.5% by mass or less. The linolenic acid content is preferably 0.1% by mass or more and 4% by mass or less, more preferably 1.1% by mass or more and 4% by mass or less. The linoleic acid and linolenic acid are polyunsaturated fatty acids, and by controlling the content of these in the oil to the above-mentioned certain value or less, it is possible to obtain an oil having improved oxidation stability.

[0018] In the transesterified oil and fat having excellent oxidation stability of the present invention, the behenic acid content in the total constituent fatty acids of the oil and fat is 30% by mass or less, preferably 0.1% by mass or more and 25% by mass or less, more preferably 11% by mass or more and 23% by mass or less.

[0019] In the transesterified oil and fat having excellent oxidation stability of the present invention, the erucic acid content in the total constituent fatty acids of the oil and fat is 20% by mass or less. The erucic acid content is preferably 16% by mass or less, more preferably 15% by mass or less. The preferred range is 0.1% by mass or more and 20% by mass or less, more preferably 0.1% by mass or more and 16% by mass or less, and even more preferably 0.1% by mass or more and 15% by mass or less.

[0020] The preferred ranges of the oleic acid content, linoleic acid content, linolenic acid content, behenic acid content, and erucic acid content of the interesterified oil of the present invention are as described above, and preferred combinations of the ranges include, for example, an oleic acid content of 23% by mass to 65% by mass, a linoleic acid content of 2% by mass to 12% by mass, a linolenic acid content of 0.1% by mass to 4% by mass, a behenic acid content of 0.1% by mass to 25% by mass, and an erucic acid content of 1% by mass to 20% by mass. More preferred combinations of the ranges include an oleic acid content of 26% by mass to 60% by mass, a linoleic acid content of 4% by mass to 12% by mass, a linolenic acid content of 1.1% by mass to 4% by mass, a behenic acid content of 11% by mass to 23% by mass, and an erucic acid content of 5% by mass to 16% by mass.

[0021] The saturated fatty acid content, oleic acid content, linoleic acid content, linolenic acid content, behenic acid content and erucic acid content are measured by measuring the mass % of each fatty acid content in a sample based on the measurement method for fatty acid composition (FID temperature-programmed gas chromatography method) described in 2.4.2.2-2013 of "Standard Test Methods for the Analysis of Fats, Oils and Related Materials" compiled by Japan Oil Chemists' Association.

[0022] Consumers are highly health conscious, and tend to prefer fat spreads with low oil content. In addition, since the transesterified oil of the present invention has a reduced amount of saturated fatty acids, when it is used in an oil composition (margarine) with an oil content of 80% or more, it may not solidify during production. For this reason, the oil content of the oil composition using the transesterified oil of the present invention must be less than 80%, preferably 30% to 70%, and more preferably 30% to 65%.

[0023] (raw materials) The raw materials for the interesterified oil of the present invention will be described. Examples of fats and oils include soybean oil, corn oil, olive oil, palm oil, palm kernel oil, coconut oil, canola oil, rice bran oil, safflower oil, high oleic safflower oil, rapeseed oil, refined rapeseed oil, extremely hardened rapeseed oil, high erucic rapeseed oil, extremely hardened soybean oil, extremely hardened palm oil, sunflower oil, high oleic sunflower oil, cotton oil, linseed oil, rice oil, wheat germ oil, etc., or their transesterified fats and oils, fractionated oils, etc., and one or more types may be selected from these.

[0024] (Other ingredients) Furthermore, raw materials generally used in fat spreads can be used as necessary, including water, skimmed milk powder, salt, potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, thickening stabilizers such as guar gum, carrageenan, gum arabic, crystalline cellulose, carboxymethylcellulose, methylcellulose, gelatin, agar, dextrin, starch, and modified starch, sweeteners, antioxidants, pH adjusters, flavors, colorants, and vitamins.

[0025] (Method for preparing interesterified oils and fats) The transesterified oil of the present invention can be prepared by transesterification known in the art. For example, in the random transesterification method, it can be prepared using chemical catalysts such as sodium methylate and sodium hydroxide. Using these catalysts, the reaction is carried out for 15 minutes to 2 hours at a temperature of about 40 to 140°C, preferably 60 to 80°C, under reduced pressure (1 to 10 torr). After the esterification reaction, a refining process that is usually used for oils and fats may be carried out. Specifically, steps such as distillation, acid treatment, water washing, decolorization, and deodorization can be mentioned. The deodorization treatment can be carried out, for example, by keeping the oil and fat at a temperature of 200 to 250°C and treating for about 30 minutes to 2 hours while blowing steam into it under reduced pressure (2 to 10 torr).

[0026] (Production method of fat spread) Next, an example of a method for producing a fat spread will be described according to the following steps (a) to (d). (a) The oil and fat composition containing the interesterified oil and fat of the present invention is heated to a temperature above its melting point, for example, 40°C to 85°C, and, if necessary, an emulsifier such as a glycerin fatty acid ester, a sorbitan fatty acid ester, or lecithin, a pigment such as β-carotene, or an oil-soluble vitamin is added to prepare an oil phase.

[0027] (b) Prepare an aqueous phase by adding and dissolving salt, skim milk powder, and other dairy products in warm water at approximately 40°C to 60°C.

[0028] (c) The water phase is added to the oil phase at a constant rate while stirring to prepare a fat spread.

[0029] (iv) To this fat spread, flavorings are added as necessary, and the emulsion is rapidly cooled to 10°C to 15°C using a scraping tube cooling machine such as a Combinator or Perfector, kneaded, and crystallized. The crystallized emulsion is kneaded using a pin machine or the like to obtain a fat spread. Regarding steps (a) and (b), either step may be carried out first, or both steps may be carried out simultaneously. The method for evaluating fats and oils of the present invention will be described below.

[0030] (Melting Point) The melting point of the transesterified oil of the present invention is preferably 30°C or more and less than 56°C, more preferably 32°C or more and less than 53°C. If the melting point exceeds 56°C, the oil tends to solidify during use, resulting in problems such as poor handling and poor melting in the mouth when eaten. Furthermore, the storage temperature during heated storage must be set at a high temperature at which oil crystals do not precipitate, and there is a concern about oxidative deterioration of the oil. If the temperature is less than 30°C, the oil becomes soft and it becomes difficult to impart physical properties. The melting point of the transesterified fats and oils of the present invention can be measured, for example, as follows. The melted sample is sucked up into a glass capillary tube with an inner diameter of 1 mm x 70 mm to a height of about 10 mm. The sample is kept from flowing out of the capillary tube and solidified on ice for 30 to 60 seconds, and then tempered by holding at 20°C for 30 minutes and at 5°C for 16 hours or more. The capillary tube containing the sample is set in the measurement sensor of an automatic melting point measuring device (Elex Scientific Co., Ltd. EX-873W) and placed in a beaker containing water at a temperature 15°C or more lower than the melting point of the sample. The water is heated while constantly stirring, and the reading on the thermometer when the sample floats in the capillary tube is read as the melting point.

[0031] (Peroxide Value (POV)) The POV value of the interesterified oil of the present invention is preferably 11 meq / kg or less after 72 hours of heating. If it exceeds 11 meq / kg, a unique odor caused by peroxides produced by oxidation, that is, a so-called heat deterioration odor, occurs, which becomes a problem. The POV value of the transesterified fats and oils of the present invention can be measured, for example, as follows. 0.02 to 0.04 g of a fat and oil sample that has been heated at 65°C for 72 hours while feeding air into the sample at 20 ml / h is weighed into a 15 ml screw-type test tube, and the peroxide value is measured by the iron thiocyanate method. 10 ml of a mixed solvent (hexane:ethanol = 1:1) is added and dissolved by heating. The mixture is returned to room temperature, and 100 μl of a 30% ammonium thiocyanate solution and 100 μl of a 0.02 M iron (II) chloride hydrochloric acid solution are added. After 10 minutes, the absorbance of 510 nm ultraviolet light is measured, and the POV value can be calculated using the following formula (Math 1). [Number 1] POV (meq / kg) = (absorbance of sample - absorbance of blank) x 0.396 / sample weight (g)

[0032] (Solid fat content (SFC)) The SFC value of the interesterified oil or fat of the present invention at 25° C. is preferably 40% or less. If it exceeds 40%, it will tend to solidify during use, resulting in problems such as poor handling properties and poor melt-in-the-mouth texture when eaten. In the present invention, the SFC can be measured by placing a sample in a glass tube for SFC measurement to a height of 4 cm and measuring the SFC (%) at 25°C. EXAMPLES

[0033] Examples of the present invention will be described in detail below, but the present invention is not limited to these examples. [Example 1] Production of oil and fat composition 1. Preparation of interesterified oils and fats The fats and oils of Example 1 to Example 27 shown in Table 1 were prepared by selecting one or more types of fats and oils listed as "raw fats and oils" in the raw materials section, combining them to obtain the desired fatty acid composition, and carrying out interesterification. After preparation, the weight percent fatty acid content in each of the obtained interesterified fats and oils was measured based on the measurement method for fatty acid composition (FID temperature-programmed gas chromatography method) described in 2.4.2.2-2013 of "Standard Methods for the Analysis of Fats, Oils, and Related Materials" compiled by the Japan Oil Chemists' Association, and it was confirmed that the composition was as desired. Comparative Examples 1 to 5 were prepared in the same manner (Table 2). In Tables 1 and 2, the remainder of the fatty acid composition (%) other than oleic acid, linoleic acid, linolenic acid, behenic acid, and erucic acid are all saturated fatty acids. In addition, saturated fatty acids (%) indicate the proportion (mass%) of all the constituent fatty acids of the oil or fat. Therefore, saturated fatty acids (%) are the total value of the saturated fatty acids and behenic acid (C22:0) that are the remainder of the fatty acid composition (%).

[0034] 2. Evaluation of interesterified oils and fats 2-1. Melting point measurement test The melted sample was sucked up into a glass capillary tube with an inner diameter of 1 mm x 70 mm to a height of about 10 mm. The sample was kept from flowing out of the capillary tube and solidified on ice for 30 to 60 seconds, then tempered by holding at 20°C for 30 minutes and at 5°C for 16 hours or more. The capillary tube containing the sample was set on the measurement sensor of an automatic melting point measuring device (Elex Scientific Co., Ltd. EX-873W) and placed in a beaker containing water at a temperature 15°C or more lower than the melting point of the sample. The water was heated while constantly stirring, and the reading of the thermometer when the sample floated in the capillary tube was read and taken as the melting point (n=2). As an evaluation criterion, the melting point was evaluated as follows from the viewpoint of handleability. [Evaluation Criteria] 30℃ or higher but lower than 32℃ or 53℃ or higher but lower than 56℃: Possible "○" 32℃ to 53℃: Preferred "◎" Under 30℃ or over 56℃: Not possible "×"

[0035] 2-2. Peroxide value (POV) measurement test 0.02-0.04g of oil sample was weighed into a 15ml screw-top test tube after heating at 65℃ for 3 days (72 hours) while feeding air into the sample at 20ml / h, and the peroxide value was measured by the iron thiocyanate method. 10ml of mixed solvent (hexane:ethanol = 1:1) was added and dissolved by heating. After returning to room temperature, 100μl of 30% ammonium thiocyanate solution and 100μl of 0.02M iron(II) chloride hydrochloric acid solution were added, and after 10 minutes, the absorbance of 510nm ultraviolet light was measured, and the POV value was calculated using the following formula (Math 1). [Number 1] POV (meq / kg) = (absorbance of sample - absorbance of blank) x 0.396 / sample weight (g) [Evaluation Criteria] 11meq / kg or less: Possible "〇" More than 11 meq / kg: Not acceptable "X"

[0036] 2-3.Solid fat content (SFC) measurement test The sample was placed in a glass tube for SFC measurement to a height of 4 cm, and the SFC (%) at 25° C. was measured (n=3). [Evaluation Criteria] 40% or less: Possible “○” More than 40%: Not possible "X"

[0037] 3. Evaluation results of interesterified oils and fats As shown in Tables 1 and 2, Example Products 1 to 27 were acceptable or favorable in terms of melting point, SFC, and POV. In contrast, Comparative Example 1 and Comparative Example 2 were unsatisfactory in terms of POV, Comparative Example 3 was unsatisfactory in terms of melting point and SFC, and Comparative Example 4 was unsatisfactory in terms of melting point. Comparative Example 5 was unsatisfactory in terms of melting point and POV.

[0038] It has become clear that when the content of polyunsaturated fatty acids in the total fatty acids constituting an oil or fat is 12% by mass or less of linoleic acid, 4.5% by mass or less of linolenic acid, 20% by mass or more and 70% by mass or less of oleic acid, 30% by mass or less of behenic acid, and 20% by mass or less of erucic acid, it is possible to prepare an interesterified oil or fat that does not contain partially hydrogenated oil or fat, has a low content of polyunsaturated fatty acids and saturated fatty acids, but has a high melting point and excellent oxidation stability.

[0039] 4. Preparation of fat spread using the oil composition containing the interesterified oil of the present invention The oils and fats of Examples 3 to 5, 11, 15, and 19 to 21 were mixed with 18% by weight of rapeseed oil to prepare blended oils. These blended oils were heated to 70°C while stirring, and an appropriate amount of unsaturated fatty acid monoglyceride was dissolved. Then, an appropriate amount of water at 70°C was added to each blend to obtain emulsified mixes (16 types in total) with 0.5% by weight of unsaturated fatty acid monoglyceride, 30% oil and 70% water, and 70% oil and 30% water. These emulsified mixes were cooled to 15°C using a scraping type cooling device to prepare each fat spread.

[0040] [Table 1] [Table 2] [Industrial Applicability]

[0041] The present invention provides an oil and fat composition for preparing a fat spread that does not contain partially hydrogenated oils and fats, has a high melting point and excellent oxidation stability while reducing the saturated fatty acid content. The oil and fat composition can provide a safe, healthy, and high-quality fat spread.

Claims

1. An oil and fat composition for preparing a fat spread, comprising the interesterified oil and fat described below. Interesterified fats and oils; The saturated fatty acid content in all the constituent fatty acids is 30% by mass or more and 49% by mass or less, the oleic acid content in all the constituent fatty acids is 20% by mass or more and 70% by mass or less, the linoleic acid content is 12% by mass or less, the linolenic acid content is 4.5% by mass or less, the behenic acid content is 30% by mass or less, and the erucic acid content is 20% by mass or less, and the SFC at 25° C. is 40% or less.

2. The oil composition according to claim 1, wherein the melting point of the transesterified oil is 30°C or higher and lower than 56°C.

3. The oil composition according to claim 2, wherein the transesterified oil has a POV of 11 or less.

4. A fat spread comprising the oil or fat composition according to any one of claims 1 to 3.

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