Abstract: Four edible fractions with specific properties are produced from natural fatty substances by fractionating the substance to be treated by means of solvents, under given conditions in respect of fatty material:solvent proportions and temperature, then interesterifying an intermediate fluid fraction which is produced by fractionation, which is then fractionated, like, optionally, the solid fractions produced.The four fractions respectively contain unsaturated triglycerides, symmetrical oleodipalmitin, mixed triglycerides and saturated triglycerides.

Abstract: A process for the production of a liquid edible oil having properties which are comparable to those of commercially available edible oils.The fatty material to be treated is interesterified and then fractionated by means of a suitable solvent under specific conditions of temperature and fatty material/solvent ratio.There is produced a fluid fraction which essentially comprises unsaturated triglycerides with an iodine number of higher than 75, an end-of-clouding point of less than 12.degree. C. and a relatively high content of tocopherols.