Abstract: The invention concerns with fractions of cocoa butter, with specific N-profiles, which can be obtained by solvent fractionation of cocoa butter. The olein fraction and the stearin fraction to be obtained, can be blended with either natural cocoa butter, and/or butter fat and/or cocoa butter extender fat. The products can be used a.o. as chocolate filling, or as chocolate coating for frozen products.

Abstract: Improved coating compositions for foodstuffs such as chocolate and dried fruit comprise jojoba oil which is hydrogenated either substantially completely and used in solution in a volatile solvent such as acetone, or partially to a liquid which, while remaining clear for at least 24 hours at 25.degree. C. or below, provides a greatly improved stability to the coated foodstuff compared with the unhydrogenated oil. The partially hydrogenated oil is preferably of low trans-content and may have an Iodine Value as little as 2 units below that of the original oil. Preferably it is obtained by hydrogenation at a temperature below 125.degree. C. using a fresh, unsulphured metal hydrogenation catalyst.