A method of increasing an endotherm melt peak position of an edible fat to an increased value compared to a starting value is disclosed, said increased value being about 40 degrees Celsius or higher, said endotherm melt peak position being measured by Differential Scanning Calorimetry by heating samples of 10 +/-1 mg of said edible fat from 20 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius per minute to produce a melting thermogram defining said endotherm melt peak position, the method comprising the steps of: a) melting the edible fat by applying heat, b) storing the edible fat at a temperature below said increased value of said endotherm melt peak position for at least 5 hours, whereby an increase in said endotherm melt peak position for said edible fat is obtained when compared to said starting value, wherein said edible fat comprises SatOSat-triglycerides in an amount of 40 –99% by weight, wherein said edible fat comprises triglycerides obtained from non-vegetable sources, wherein Sat stands for a saturated fatty acid, and O stands for oleic acid. Moreover, the invention relates to a confectionary product and a use of the edible fat.
