A vegetable fat composition comprises glycerides, wherein the triglyceride
content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5
to less than 25% SSU 10 to 39% SU.sub.2 and at least 20% U.sub.3,wherein
S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is
an unsaturated fatty acid residue having at least 18 carbon atoms and all
percentages are by weight based on the total triglycerides present in the
composition,the weight ratio SUS/SSU is between 0.5 and 2.0,the weight
ratio of (saturated fatty acid residues having 18 to 24 carbon
atoms)/(saturated fatty acid residues having 16 carbon atoms) in the
total S content of the triglycerides is less than 0.2,and the
triglycerides contain less than 3% of arachidic and behenic acid residues
based on the total fatty acid residue content of the triglycerides,and
wherein the saturated fatty acid residue content of the triglycerides is
less than 45% by weight of the total fatty acid residues in the
triglycerides. The composition may be used to produce baked products and
iced confectionery products.