Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25 20 wt. % of a structuring triglyceride fat A with 0 19.75 wt. % of a triglyceride fat C and admixing a vegetable oil up to 100%, which fat A is characterized in that the fat is non-hydrogenated and that its content of fully saturated triglycerides is 20 100 wt. %, 80 100 wt. % of its saturated fatty acid residues are palmitic acid or stearic acid residues, 0 5 wt. % of its saturated fatty acid residues are lauric acid or myristic acid residues, <50 wt. % of its saturated triglycerides are monoacyl triglycerides and that fat C having a solid fat content at 20.degree. C. (N.sub.20) being at least 5 contains less than 20 wt. % of H2M fatty acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and where M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms.