Abstract: The invention is concerned with margarine fats suitable for the preparation of margarines and low-fat spreads.The fat blend has a difference in dilatation values at 15.degree. and 25.degree. C. of at least 100 and has a dilatation value at 35.degree. C. of less than 100 and is substantially free from fats other than those containing at least 80% by weight of fatty acid residues with 18 carbon atoms.Part of the fats are hardened and part of the non-hardened fats are interesterified with hardened fats containing no more than 55% trans-acids. The non-interesterified part of the margarine fat contains non-hardened fats and fats hardened to a trans-content of 50-70%.