Abstract: Development of excessive graininess in fats (i) which are prone to graininess can be reduced by incorporating therein a fat (ii) consisting of triglycerides from unsaturated fatty acids in the trans-configuration.Margarine fats with butter-like properties and displaying a reduced tendency to graininess are produced e.g. by interesterification of a fat rich in palmitic acid residues, particularly palm oil or fractions thereof, with triglycerides from C.sub.18 -C.sub.24 unsaturated fatty acids in the trans-configuration.

Abstract: The invention relates to a fat blend comprising 2-35 parts by weight of hardstock, 30-98 parts by weight of oil liquid at room temperature and 0-35 parts by weight of hydrogenated fat having a slip melting point of 25.degree.-45.degree. C. The fat blend can be used for producing margarines, low calorie margarines containing e.g. 35-60% by wt. of fat, and cooking fats.The hardstock is an interesterified hydrogenated blend of (1) triglycerides derived from a fat rich in fatty acid residues having 16-18 carbon atoms, most of which are saturated, and (2) an olein fraction of a fat rich in lauric acid residues. The hydrogenation can be carried out before or after interesterification. The ratio of (1):(2) can be (20-80):(80-20), preferably (40-58):(60-42).

Abstract: The invention relates to natural fat blends which are substantially free of hydrogenated and interesterified fats and can be used for producing margarines which are packaged in wrappers. The blends comprise(i) a specific stearin obtained by fractionation of oils and fats derived from fatty acids with an average chain length ranging from 12 to 18 carbon atoms and(ii) oils and fats derived from fatty acids with a chain length ranging from 12 to 14 carbon atoms.