The present invention relates to a structured, fat continuous edible product,wherein the edible product contains, expressed on total product basis, a) lessthan 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of atriglyceride composition c) between 0 and 80 wt% of a filler material d) lessthan 15 wt. % of water wherein the triglyceride composition contains withrespect to the weight of the triglyeride composition e) less than 45 wt. % ofsaturated fatty acids, f) less than 10 wt. % of trans unsaturated fatty acidsg) at least 8 wt. % of SUS triglycerides, wherein S is a C16-18 saturatedfatty acid, U is unsaturated fatty acid having at least 18 C atoms, h) lessthan 15 wt. % of S3, i) at least 90 wt. % of C8-18 fatty acids, j) at least 75wt. % of C18 fatty acids including saturated and unsaturated fatty acids, k)has an SFC at 20~C of between 5 and 50%. The present invention also relates tothe use of this structured product in the preparation of fat continuous aswell as non-fat continuous products.
