Abstract: A reduced calorie fat which contains combined MLM and MML triglycerides, combined LLM and LML triglycerides, LLL triglycerides, MMM triglycerides and other triglycerides; wherein M is a C.sub.6 to C.sub.10 saturated fatty acid residue and L is a C.sub.20 to C.sub.24 saturated fatty acid residue and a fatty acid composition having: from about 35% to about 60% combined C.sub.8 and C.sub.10 saturated fatty acids, a ratio of C.sub.8 to C.sub.10 saturated fatty acids of from about 1:4 to about 4:1, and from about 35% to about 60% behenic fatty acid.

Abstract: A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.

Abstract: A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.

Abstract: A process for obtaining a temperable confectionery fat from palm oil is disclosed herein. This process comprises the steps of:(1) removing from palm oil by solvent fractionation one or more olein fractions to provide a first stearine fraction having less than about 10% combined SUU/UUU/SLS triglycerides by weight of the first stearine fraction;(2) removing from the first stearine fraction by solvent fractionation one or more olein fractions to provide a second stearine fraction having less than about 8% SSO triglycerides by weight of the second stearine fraction; and(3) removing from the second stearine fraction by solvent fractionation a third stearine fraction to provide a confectionery fat having less than about 2.5% SSS triglycerides by weight of the confectionery fat; wherein S is palmitic (P) or stearic (St); and U is oleic (O) or linoleic (L).The temperable confectionery fat obtained is particularly suitable for making chocolate having improved mouthmelt properties.