Interesterified high oleic vegetable oils

A composition comprising interesterified high oleic vegetable oil and vegetable fat wherein the interesterified high oleic vegetable oil and vegetable fat has a Mettler drop point of from 40° C. to 53° C. and a trans fat content of no more than 1%, wherein the interesterified high oleic vegetable oil and vegetable fat is characterized by a solid fat content as measured by AOCS Cd 16b-93 of one or more of:

• (i) a solid fat content at 10° C. of from about 30% to about 48%;
• (ii) a solid fat content at 21.1° C. of from about 20% to about 35%;
• (iii) a solid fat content at 26.7° C. of from about 12% to about 22%;
• (iv) a solid fat content at 33.3° C. of from about 6% to about 14%;
• and
• (v) a solid fat content at 40° C. of from about 2% to about 8%
• wherein the high oleic vegetable oil is soy and the vegetable fat is fully hydrogenated soy, and
• wherein the interesterification is enzymatic interesterification.