Frying fat composition

Disclosed is heated coloring upon cooking, not only to suppress the heat odors, acid value increase can be suppressed to provide a fat composition which can withstand long-time use. A 0.1ppm above 10ppm or less of phosphorus content in edible oils and fats, and, by containing 2ppm or 130ppm or less ascorbic acid and / or ascorbic acid derivatives as ascorbic acid equivalents, heat tint, cooked odor, and an acid It can provide fat composition with suppressed valence rise. .BACKGROUND