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THE INVENTION IS CONCERNED WITH MARGARINES/SPREADS FAT BLENDS WITH REDUCED SATURATED FATTY ACIDS CONTENT, STRUCTURED WITH PALM OIL-BASED STRUCTURAL FAT. THE FATTY ACID COMPOSITION OF THE INTENDED MARGARINES/SPREADS FAT BLENDS IS OF LOW SATURATED FATTY ACIDS OF LESS THAN 20% AND THE POLY/MONOUNSATURATED FATTY ACIDS ARE ABOVE 80%. THE FAT BLENDS ARE OF REDUCED SATURATED FATTY ACIDS CONTENT, FREE OF TRANS FATTY ACIDS, FREE OF LAURIC ACID (C12:0), FREE OF INTERESTERIFIED FAT AND FREE OF HYDROGENATED FAT. THE FAT BLEND IS A MIXTURE OF STRUCTURAL FAT AND LIQUID OIL. THE STRUCTURAL FAT IS HIGH IN PALMITIC ACID AND IS IS FREE OF TRANS FATTY ACIDS, LAURIC ACID (C12:0), INTERESTERIFIED FAT AND HYDROGENATED FAT. THE PREFERRED LIQUID OILS ARE SUNFLOWER OIL AND CANOLA OIL. THE STRUCTURAL FAT IS ABLE TO PROVIDE THE DESIRED FIRMNESS AND TEXTURE TO THE MARGARINES/SPREADS WITHIN THE RANGE OF 5?C TO 25?C. THE MOST ILLUSTRATIVE DRAWING: FIGURE 1