It is an object of the present invention to provide a fat and oil
composition, which permits the control of the amount of the oil absorbed
by a subject to be cooked during cooking the same through heating, which
is excellent in the cooking properties and has satisfactory taste and
flavor and which can control the amount of the fats and oils taken by the
body. The present invention thus herein provides a fat and oil
composition comprising triglycerides as a principal component and 0.1 to
9.5% by mass of sucrose fatty acid esters, which esters have an average
degree of substitution ranging from 5 to 7, a content of the polyesters
having 3 or more present in the ester of not less than 85% by mass, a
content of the monoesters present therein of not more than 5% by mass and
a content of the diesters present therein of not more than 10% by mass on
the basis of the total mass of the sucrose fatty acid esters.