The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. The invention further relates to a confectionary or chocolate or chocolate-like filling or spread product comprising the fat composition.

The disclosure relates to microbial oils produced by oleaginous microorganisms, and fractions of those microbial oils. The disclosure provides microbial fats with higher melting temperatures and saturation levels. Further provided are methods of fractionating microbial oils.