A process for the preparation of a blend comprising at least one oil having a melting point below 15°C and at least one fat having a melting point at or above 15°C, wherein at least one said oil and at least one said fat undergo molecular distillation and wherein each said at least one oil is a natural oil or processed oil and each said at least one fat is a natural fat or processed fat, wherein each said at least one oil and said at least one fat comprises triglycerides, said process comprising the following steps: (i) providing at least one oil which is a natural oil or a processed oil; (ii) providing at least one fat which is a natural fat or a processed fat; (iii) subjecting said at least one oil to molecular distillation in a distillation system; and subjecting said at least one fat to molecular distillation in a distillation system, and blending the residue of the at least one molecularly distilled oil obtained in step (iii) with the residue of the at least one molecularly distilled fat obtained in step (iii) to give a blend comprising at least one molecularly distilled oil and at least one molecularly distilled fat; wherein the molecular distillation is performed under specific temperature and vacuum conditions, and wherein the weight percentages of the at least one oil distillate, respectively fat distillate, resulting from said molecular distillation of said at least one oil, respectively at least one fat, is between about 2% to about 60% out of the total weight of the oil, respectively fat, subjected to said molecular distillation; (iv) optionally further blending into said blend obtained in step (iii) at least one additional oil which is a natural oil or a processed oil and/or at least one additional fat which is a natural fat or a processed fat, wherein said at least one additional oil and/or at least one additional fat is optionally also subjected to molecular distillation under the conditions defined above prior to being blended into said blend; and (v) optionally blending the at least one molecularly distilled oil and at least one molecularly distilled fat obtained in step (iii) or the product obtained in step (iv) with any one of proteins, carbohydrates, minerals and vitamins. (i) providing at least one oil which is a natural oil or a processed oil; (ii) providing at least one fat which is a natural fat or a processed fat; (iii) subjecting said at least one oil to molecular distillation in a distillation system; and subjecting said at least one fat to molecular distillation in a distillation system, and blending the residue of the at least one molecularly distilled oil obtained in step (iii) with the residue of the at least one molecularly distilled fat obtained in step (iii) to give a blend comprising at least one molecularly distilled oil and at least one molecularly distilled fat; wherein the molecular distillation is performed under specific temperature and vacuum conditions, and wherein the weight percentages of the at least one oil distillate, respectively fat distillate, resulting from said molecular distillation of said at least one oil, respectively at least one fat, is between about 2% to about 60% out of the total weight of the oil, respectively fat, subjected to said molecular distillation; subjecting said at least one oil to molecular distillation in a distillation system; and subjecting said at least one fat to molecular distillation in a distillation system, and blending the residue of the at least one molecularly distilled oil obtained in step (iii) with the residue of the at least one molecularly distilled fat obtained in step (iii) to give a blend comprising at least one molecularly distilled oil and at least one molecularly distilled fat; (iv) optionally further blending into said blend obtained in step (iii) at least one additional oil which is a natural oil or a processed oil and/or at least one additional fat which is a natural fat or a processed fat, wherein said at least one additional oil and/or at least one additional fat is optionally also subjected to molecular distillation under the conditions defined above prior to being blended into said blend; and (v) optionally blending the at least one molecularly distilled oil and at least one molecularly distilled fat obtained in step (iii) or the product obtained in step (iv) with any one of proteins, carbohydrates, minerals and vitamins.