Edible W/O-emulsion spread of which the fat phase comprises a vegetable
hardstock fat, which hardstock fat contains at least 5 wt. % of
Allanblackia fat and/or Pentadesma fat and which preferably contains at
least 45 wt. % of SOS triglycerides (S denotes a fatty acid residue with a
saturated C18-C24 carbon chain and O denotes an oleic acid residue).
