The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relates to a method suitable for the production of such a product, as well as products in which this component has been utilized. In said invention, prevention of oxidation of fatty acids is based on a physical barrier and antioxidants optionally comprised in the ingredients. This kind of food fat component is suitable for a variety of applications. It can be utilized, among other things, in hamburger patties, chocolate masses and pasties, and is furthermore suitable for pharmaceutical and cosmetics industry to improve the compositions of the products.
