A fat suited as fat phase for the manufacture of low fat spreads which arestable at elevated ambient temperatures which fat comprises a mixture oftriglycerides, in which- 2.5 to 5.5 wt.% of the triglycerides are HHHtriglycerides,- 25 to 65 wt.%, preferably 25 to 55 wt.% of the HHHtriglycerides are monoacid triglycerides and the remaining HHH triglyceridesare composed of mixed fatty acid residues,- 1.5 to 5 wt.% of the triglyceridesare HHM and HMH triglycerides,- at least 85 wt.% of the fatty acid residues Hin HHM and HMH are palmitic acid residues, where H denotes saturated fattyacid residues having chain lengths larger than 15 carbon atoms and M denotessaturated fatty acid residues having chain lengths of either 12 or 14 carbonatoms and where the M-residue is placed either in the middle or in one of theterminal positions.Such fat phase can be obtained by incorporating in atriglyceride oil a fat A and a fat B where the fat A and the fat B togetheramount to 6-15 wt.% of the fat and the A/B weigh ratio is in the range 1/9 to4/6, characterized in that of fat A- at least 50 wt.% of the triglycerides arefully saturated - at least 80 wt.% of the constituting saturated fatty acidresidues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S),the ratio P:S being in the range 75:25 - 25:75,- up to 5 wt.% of the saturatedfatty acid residues have a chain length of 12 or 14 carbon atoms and in thatof fat B- at least 20 wt.%, preferably at least 25 wt.% of the triglyceridesconsist of HHM and HMH triglycerides.
