The present invention relates to an interesterified oil composition and a process for preparing such. It has solid fat content values of: from 50 to 70 % solids at 0°C, from 50 to 67% solids at 5°C, from 40 to 62% solids at 10°C, from 20 to 47% solids at 15°C, from 5 to 25% solids at 20°C, and from 0 to 5% solids at 25°C. It further relates to a food product selected from bakery products, confectionery, ice cream, dairy products, oil-in-water emulsions, water-in-oil emulsions, margarines, shortening, spreads, beverages, frozen ready-to-eat dishes, blends with animal fat, comprising food ingredients and 0.1 to 90 weight % of the oil composition according to present invention. In addition it relates to the use of oil composition for preparing food, feed, pharmacy, industrial products, personal care and cosmetics.
