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: 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: A continuous tempering process for the production of tempered confectionery is described. For this purpose, addition of external seeds as a slurry of seeds in liquid fat is performed. This continuous process must be carried out in such a way that the concentration of seeds (F) and the concentration of fat (f.sub.2), both in the final product, are controlled by the fat level (f.sub.1) in the starting material and the concentration of seeds in the slurry (S). Therefor, the process parameters should behave in accordance with specific equations within defined ranges for the different parameters.

Abstract: Novel fat compositions are provided suitable for use as cocoabutter substitutes, which consist substantially of symmetrical disaturated triglycerides of C.sub.16 and C.sub.18 fatty acids. They may be obtained by interesterification in the presence or absence of the free fatty acids, using a 1,3-selective lipase enzyme catalyst to effect a limited degree of randomization in these positions.

Abstract: A process for producing a low-calorie spread which comprises(1) proportioning a liquid fat phase and a proteinaceous, gelled aqueous phase into a rotating container in which conditions prevail which promote the formation of an oil-in-water emulsion;(2) cooling and working the o/w emulsion thus obtained in at least one surface-scraped heat exchanger to achieve crystallization of at least part of the fat;(3) feeding the emulsion thus obtained into a rotating container under conditions conducive to substantially complete phase inversion.