Abstract: A fat blend having a relatively low level of trans fatty acids, which is preferably lower than 10% is obtained by random interesterification of lauric fats, saturated fats and a minor proportion of partially hydrogenated fats. A good melting behaviour in the mouth is achieved without recourse to fractionation.

Abstract: There is disclosed an edible fat suitable for producing margarines and low-fat spreads displaying good spreadability, melting behaviour and plasticity.Said fat is produced by interesterifying a mixture consisting of a liquid oil, a partially hydrogenated oil and a fully saturated fat, and fractionating to obtain a higher melting stearin and an olein which is substantially free from triglycerides from 3 saturated C.sub.16 -C.sub.18 fatty acids and has a level of triglycerides from 2 saturated fatty acids and 1 mono-cis or polyunsaturated fatty acid, which is higher than 15%. The interesterified mixture may contain some lauric fats.The olein can be used as such or can be mixed with palm oil and/or hydrogenated palm oil to produce spreads.

Abstract: A margarine fat with a low level of triglycerides from fatty acids in the trans-configuration is produced from vegetable oils, and preferably from one type of oil, by a process involving (a) random interesterification of a saturated fat with an unsaturated oil, (b) fractionation of the interesterified mixture to remove high melting components (stearin) and (c) optionally mixing appropriate amounts of the low melting components (olein), interesterified mixture and non-hydrogenated or partly hydrogenated oils.