Fat composition

A fat composition comprising

• from 70% to 95% by weight hydrogenated palm kernel oil stearin;
• from 5% to 25% by weight interesterified hydrogenated palm kernel oil stearin;
• and
• from 1% to 4% by weight hydrogenated palm oil;
• wherein the fat composition comprises:
• from 48% to 58% by weight of lauric acid (C12:0);
• from 5% to 15% by weight palmitic acid (C16:0);
• and
• from 5% to 20% by weight stearic acid (C18:0);
• and
• having a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.6:1 to 2.5:1;
• said percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids;
• and
• wherein the fat composition has:
• at least 40 solid fat content at 30° C.;
• and
• at most 5 solid fat content at 40° C.;
• measured on unstabilized fat according to ISO 8292-1.