(57) Hard butters for confectionary are obtained by separating mid- and oelin- fractions and preferably also a stearin- fraction, from a vegetable fat containing substantial amounts of symmetrical disaturated triglycerides of C¹⁶/C¹⁸ fatty acids and rearranging the gylcerides in a mixture of the olein fraction with a substantially saturated C¹⁶/C¹⁸ fat, preferably the stearin fraction, in the presence of a catalyst, preferably a lipase enzyme, which is selectively active in the 1, 3-positions only of glycerides, to provide increased amounts of symmetrical disaturated triglycerides which may be fractionated from the rearranged product.