Abstract: The invention concerns triglyceride compositions of the H.sub.2 M-type (H=saturated fatty acids C.sub.16 -C.sub.24 ; M=saturated fatty acids C.sub.10 -C.sub.14), wherein at least 30% H.sub.2 M is present, while the weight ratio of the two isomers HHM:HMH is more than 3.0. Application of these fats, e.g. as blends with fats high in SUS and/or fats high in (U.sub.2 S+U.sub.3) in chocolate compositions results in improved bloom behavior (S=saturated fatty acid C.sub.16 -C.sub.22 ; U- unsaturated fatty acid .gtoreq.C.sub.18).

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ratio of components herein ranges from 1-20, ##EQU1## B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behaviour at ambient temperatures.

Abstract: Mid-fractions of triglycerides, containing (H.sub.2 M+HM.sub.2)-type triglycerides (H=saturated fatty acid.gtoreq.C.sub.16 ; M=saturated fatty acids C.sub.8 -C.sub.14), which meet the following requirements: ##EQU1## content C.sub.52 -C.sub.54 -triglycerides<7.0% content C.sub.36 -C.sub.40 -triglycerides<25%chain length of fatty acids residues C.sub.8 -C.sub.18display excellent anti-blooming properties, when applied in chocolate compositions.

Abstract: The invention concerns blends of lauric fats, with certain specification for N.sub.30, oleic content, lauric content and elaidic content and fractions of natural fats with an S.sub.3 content of at least 50 wt. %. These blends are very useful fats for the preparation of coating fats for confectionery products.

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ##EQU1## ratio of components herein ranges from 1-20,B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behavior at ambient temperatures.

Abstract: Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.

Abstract: The presence of a specific (H.sub.2 M+HM.sub.2)-fat, either in the filling or in the coating of encapsulated fillings, results in the retardation of bloom of the chocolate composition. Therefore, the invention is concerned with encapsulated fillings, wherein the coatings display a defined (H.sub.2 M+HM.sub.2)-content. A process of preparing these encapsulated products is also included. Encapsulated products are, e.g., chocolates, pralines, biscuits, cookies, toffees, fried snacks or cakes.

Abstract: Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B,A being a fat with a C.sub.18 trans-content of 15-70%B being a (H.sub.2 M+M.sub.2 H)-type fat, whereinH=saturated fatty acid.gtoreq.C.sub.16M=saturated fatty acid: C.sub.8 -C.sub.14with a specific carbon number distribution, such that ##EQU1## the amounts of B in the blend being: 0.2-30 wt % on fat phase.

Abstract: Incorporation of at least 0.5 wt. % of a hardstock rich in (H.sub.2 M+HM.sub.2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with .gtoreq.C.sub.16 ; M=saturated fatty acid with C.sub.8 -C.sub.14, in particular C.sub.12 -C.sub.14.