To prevent the whitening of a combined confectionery composed of a backed confectionery (e.g., a cookie, a biscuit) and a chocolate, a chocolate cream or the like during the course of distribution or storage. [MEANS FOR SOLVING PROBLEMS] Disclosed is an oil-and-fat composition essentially composed of a randomly transesterified oil-and-fat and an emulsifying agent. The total amount of saturated fatty acids each having 20 to 24 carbon atoms makes up 6 to 50 wt% of the constituent fatty acids of the oil-and-fat. The emulsifying agent is such an emulsifying agent that the total amount of saturated fatty acids each having 16 or more hydrocarbon atoms makes up 80 wt% or more of the constituent fatty acids of the emulsifying agent, and the emulsifying agent is contained in an amount of 0.1 to 10 wt%. The oil-and-fat composition has a solid fat content (SFC) of 45 or greater at 20˚C and 7 or greater at 30˚C. The oil-and-fat composition can be used as a spray oil to prevent the occurrence of a whitening phenomenon.