A fat composition having a fat phase which, when completely melted at 70.degree. C. and subsequently held at 0.degree. C. for 30 minutes and then at 5.degree. C. for 7 days, gives fat crystals which are .beta.-form crystals of a two-chain-length structure. Even when produced without conducting a special temperature control, the fat composition contains stable crystals, is soft even at low temperatures, and has a wide plasticity range and satisfactory stability with no change in consistency with time. It is especially suitable for use as a roll-in fat composition.