The invention relates to a method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40° C. or higher, said main endotherm melt peak position being measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of said vegetable fat or fraction thereof from 20° C. to 50° C. at a rate of 3° C./min to produce a melting thermogram defining said main endotherm melt peak position, the method comprising the steps of: a) melting the vegetable fat or fractions thereof by applying heat, b) storing the vegetable fat or fractions thereof at a temperature below said increased value of main endotherm melt peak position for at least 5 hours, whereby an increase in said main endotherm melt peak position for said vegetable fat or fractions thereof is obtained when compared to said starting value, wherein said vegetable fat or fractions thereof comprises SatOSat-triglycerides in an amount of 40-95% by weight, wherein said vegetable fat or fractions thereof comprises StOSt-triglycerides in an amount of 30-85% by weight, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.
