The present invention relates to a process for increasing the SOS
triglyceride content of a
vegetable oil, wherein S represents
stearic acid (C18:0) and
palmitic acid (C16:0) residues and O represents
oleic acid (C18:1) residues, said process comprising: a) providing a reaction environment comprising: i) an sn-1,3-specific
lipase immobilised on a support, ii) a
vegetable oil, wherein the
vegetable oil comprises at least 45%
oleic acid fatty acid residues, based on total C6-C24
fatty acid residues, and wherein the vegetable oil has an
oleic acid content in the sn-2 position of at least 75% by weight of the total sn-2
fatty acid residues of the vegetable oil, iii) an
aliphatic alcohol ester of
stearic acid,
palmitic acid, or mixtures thereof, optionally mixed with
stearic acid and / or
palmitic acid, and iv) water; wherein the weight ratio of the
aliphatic alcohol ester and optional stearic acid and / or palmitic acid (iii) to the vegetable oil (ii) is at least 4:1; and wherein the
water activity of the reaction environment is in the range 0.1 to 0.6; b) heating the reaction environment to a temperature of 30-60° C. to perform
transesterification, thus obtaining a mixture comprising a
triglyceride phase, fatty acid esters, and optionally free fatty acids; and c) separating the fatty acid esters and free fatty acids from the mixture obtained in step (b) to obtain a
triglyceride composition. The triglyceride phase may be used as a cocoa butter equivalent of a component thereof in chocolate or chocolate-like products.