A fat composition for spreads which has satisfactory meltability in the mouth, feels nonoily, and has satisfactory spreadability. The fat composition for spreads is one comprising a continuous fat phase and an aqueous phase and is characterized in that the fat phase comprises: (a) a liquid fat consisting mainly of triglycerides in which C8-10 fatty acids account for 10 wt.% or more of all the constituent fatty acids; (b) a low-melting fat obtained by subjecting 40 to 90 parts by weight of a palm fat and 60 to 10 parts by weight of a liquid fat to transesterification with the aid of 1,3-regioselective lipase; and (c) a solid fat having an increasing melting point of 38°C or higher.