To provide an oil composition having, on the basis of an excellent crystallization-promoting effect, excellent usability and workability in terms of weeping of sugar on fried doughnuts, stickiness and food texture, filling state and hardness of shortening, and coating-chocolate drying time, and to provide a food product that uses the oil composition. Tripalmitin accounts for 70 to 90 wt% of the triglyceride content of the palm fractionated oil and unsaturated fatty acids account for 1 to 8 wt% of the total fatty acid content of the palm fractionated oil. The oil has a hard segment that is obtained by, for instance, crystallizing a palm super stearin having an iodine value between 10 and 17 to a slurry SFC of 20% or less and fractionating the slurry to a hard segment yield of 26 wt% or less. This fractionation is preferably performed such that the numeric value of the hard portion yield or slurry SFC is 10 or less.