A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the blend, from 15 % to 45 % by weight SUS triglycerides based on total triglycerides present in the fat blend, where S represents saturated C8 to C24 fatty acid and U represents unsaturated C8 to C24 fatty acid, and less than 25 % by weight St00 triglycerides based on total triglycerides present in the fat blend, wherein St represents stearic acid and 0 represents oleic acid. The fat blend may be used in a margarine or spread, or as a shortening.