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,