Abstract: The present invention concerns a fatty product which contains a low concentration of saturated fatty acids. These saturated fatty acids are mainly composed of stearic fatty acid and have a very low percentage of palmitic acid. This fatty product is obtained from intersterification of: (1) 10 to 80% of a totally hydrogenated vegetable oil with (2) 20 to 90% of a liquid vegetable oil having a very low content in saturated fatty acids. The fatty product of the present invention can be used directly as an ingredient for preparing breadmaking products, such as tarts, biscuits and loaves among others, and indirectly for making margarines.