TECHNOLOGY FOCUS - BIOLOGY - Preferred Components: The lipolytic enzyme selective for saturated fatty acids is selected from Candida antarctica lipase A, Fusarium oxysporum lipase and/or variants. The lipolytic enzyme selective for the 1-position, the 3-position or both positions is selected from Candida antarctica B lipase, Chromobacterium viscosum, dog gastric lipase, dog pancreatic lipase, Fusarium solani cutinase lipase, guinea pig pancreatic lipase, Human gastric lipase, Humicola lanuginosus lipase, human pancreatic lipase, lipoprotein lipase, Mucor miehei lipase, Pseudomonas aeruginosa lipase, Penicillium camemberti lipase, Pseudomonas fluorescens lipase, Pseudomonas glumae lipase, porcine pancreatic lipase, Penicillium simplicissimum lipase, Rhizopus arrhizus lipase, rabbit gastric lipase, Fusarium heterosporum lipase, Candida rugosa lipase and/or variants.    TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred Process: The process further involves alcoholysis or hydrolysis of fraction B and/or a sub fraction employing either lipolytic enzymes selective for saturated fatty acids and/or lipolytic enzymes selective for the 1-position, the 3-position or both positions in a glyceride, or a lipolytic enzyme which is selective for monoglycerides. The process further involves removal of glycerol from the glyceride fractions by methods of centrifugation, decantation, or membrane separation. The re-esterification further involves a step to remove volatiles such as released alcohols or unreacted esters and fatty acids. The step to remove volatiles is selected from evaporation, distillation, and deodorization. The unreacted esters or fatty acids are reused for re-esterification. Preferred Components: The triglycerides comprise at least 30%, at least 35%, at least 40%, at least 45% or at least 50% monounsaturated fatty acids. The triglycerides are having at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, or at least 80% monounsaturated fatty acid residues in the 2-position. The source of triglycerides is palm oil, peanut oil, soybean oil, rapeseed oil, sunflower oil, olive oil, beef tallow, butter fat, cocoa butter, pork lard, poultry fat or their corresponding olein. The alcoholysis is performed by conversion of the triglyceride with a lower alkyl alcohol (preferably 1-3C alcohol, especially ethanol). The conversion in alcoholysis to fatty acid esters is below 5%, below 10%, below 15%, below 20%, below 25%, below 30%, below 35%, below 40%, below 45% or below 50%. The conversion in alcoholysis to fatty acid esters is at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, or at least 70%. The glyceride product comprises long-chain fatty acids (preferably having a carbon number of at least 14, at least 16, and/or at least 18). The fraction A enriched in saturated fatty acid esters is further purified to obtain a sub fraction A1 which relative to fraction A is enriched in saturated fatty acid esters, a sub fraction A2 which relative to fraction A is enriched in monounsaturated fatty acid esters, and optionally a sub fraction A3 which relative to fraction A is enriched in saturated fatty acid esters and which is different from sub fraction A1. The sub fraction A2 is even further purified to obtain a sub fraction A4 (from A2) which is even more enriched in monounsaturated fatty acid esters. The sub fraction A1 is essentially a single molecular species. The sub fraction A1 essentially is ethylpalmitate, sub fraction A2 essentially is ethyloleate and sub fraction A3 essentially is ethylstearate. The sub fraction A1 is at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or 100% ethyl-palmitate. The fraction B enriched in monounsaturated glycerides and/or any sub fractions derived from it is re-esterified with a composition rich in monounsaturated fatty acid present as esters or free fatty acids, to produce a glyceride product having at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or 100% monounsaturated fatty acids. The re-esterification is enzymatic. The monounsaturated fatty acid esters for re-esterification are obtained from the sub fraction A2, the sub fraction A4, or a distillate, hydrolysate or alcoholysate of a vegetable oil. The vegetable oil is selected from sunflower oil, peanut oil rapeseed oil, soybean oil, olive oil or alternatively from modified varieties of it enriched in monounsaturates and/or reduced in polyunsaturates. The content of triglycerides in the glyceride product is at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or 100%. Preferred Product: The product further comprises less than 5%, less than 4%, less than 3%, less than 2%, less than 1% of saturated fatty acids of the total fatty acids in the glycerides. EXAMPLE - No suitable example given.