THE INVENTION PROVIDES A METHOD OF MAKING AN OIL-AND-FAT THAT IS CAPABLE OF BEING USED AS A NON-TEMPERING HARD BUTTER OF A NON-LAURIC ACID TYPE, HAVING A SHARP MELTING PROPERTY MELTABILITY IN THE MOUTH), A GOOD COMPATIBILITY WITH A CACAO BUTTER AND A LOW TRANS-FATTY ACID CONTENT. A METHOD OF MAKING AN OIL-AND-FAT ACCORDING TO AN EMBODIMENT INCLUDES FRACTIONATING AN OIL-AND-FAT A COMPRISING A FIRST NON-LAUREN- BASED OIL-AND-FAT CONTAINING 50 TO 100 MASS % OF SUS TYPE TRIGLYCERIDE AND A NON-LAURIN-BASED TRANSESTERIFICATION OIL CONTAINING 12 TO 38 MASS % OF SSU TYPE TRIGLYCERIDE OR AN OIL-AND-FAT B OBTAINED BY PARTIALLY HYDROGENATING THE OIL-AND-FAT A SO AS TO OBTAIN A SOFT PORTION.
