Abstract: A new process is provided for the production of modified vegetable fats comprising the steps of partially hydrogenating a refined, bleached and deodorized vegetable fat selected from the group which consists of sal seed fat, Mowrah fat, phulwara fat and mixtures thereof in the presence of a conventional metal catalyst to obtain hardened fat; allowing the hardened fat to remain for 3 to 4 days at a temperature of 20.degree. to 35.degree. C.; and then subjecting the hardened fat to hydraulic pressure with a range of 200 to 700 p.s.i. under a controlled temperature range of about 20.degree. to 35.degree. C.

Abstract: A process is disclosed for the production of modified vegetable fats comprising partial hydrogenation of the fats at 100.degree. to 180.degree. C. to harden the fats followed by thermal crystallization of a high melting fraction of the fats at 30.degree. to 40.degree. C.

Abstract: A new process for degumming fatty glycerides is disclosed where a sodium acetate and acetic acid buffer having a pH of 3 to 5 is added to crude vegetable fat containing the fatty glycerides. The degummed fatty glycerides are then removed from the buffer.