The present invention relates to a process for the production of a fat
composition for confectionery or baking applications. According to this
process, a starting fat composition containing palm oil or a palm oil
fraction and having the following composition: (1) a glyceride
composition with--a S.sub.2U content between 47 and 75 wt. %,--a
SU.sub.2+U.sub.3 content <40 wt %. %,--a S.sub.3 content between 1 and
15 wt. %,--a diglyceride content of 3 to 12 wt. %, the glyceride contents
being expressed as wt. % with respect to the total amnount of di- and
triglycerides in which S means a saturated fatty acid with A hydrocarbon
chain length of 14-24 carbon atoms and U means unsaturated fatty acid
with a hydrocarbon chain length of 14-24 carbon atoms and (2) a total
content of unsaturated fatty acids of less than 55 wt. %, preferably less
than 50 wt. %, more preferably less than 48 wt. %, is subjected to a
catalytic hydrogenation so as to obtain a first fat with a trans fatty
acid content
