Disclosed herein is a ruminant milk fat for food application of said milk fat, which has a saturated fatty acid content less than 50% by weight based on the total fatty acids. Also disclosed is a method for obtaining the ruminant milk fat as disclosed above, wherein all or part of a ruminant milk fat is submitted to one or more fractionation steps by crystallization followed by one or more fractionation step by short path (molecular) distillation.
