Processes for preparing an edible hard stock are disclosed for use in the formulation of margarines, spreads, icings, shortenings, frostings and other products that need a structural fat to hold at least some liquid unsaturated triglycerides or diglycerides are disclosed, wherein the hard stock is a random interesterified product and has three groups of fats, the process comprises: providing a first group of fats saturated by fractionation or by fully hydrogenation comprising more than 85% of C16:0 and C18:0 type of fatty acids providing a second group of fats saturated by fractionation or by full hydrogenation comprising more than 75% of C12:0 and C14:0 fatty acids providing a third group are of triglyceride liquid oils at ambient temperature, that contains C18 with total more than 80% and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats.
