Processes for preparing an edible hard stock for use in formulation of margarines, spreads, icings, shortenings, frostings and other products are disclosed that include: providing a first group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification comprising mainly by C16:0 and C18:0 type of fatty acids providing a second group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification enriched mainly in C12:0 and C14:0 providing a third group of fats comprise triglyceride liquid oils at ambient temperature, and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats. Compositions and products produced by these processes are also disclosed.
