NOVELTY - An oleaginous microbial triglyceride oil comprises the fatty acid profile of the triglyceride oil of at least 60% C18:1 and less than 7% C18:2.    USE - For producing blended triglyceride; product including oleochemical selected from fatty nitriles, esters, dimer acids, quats, surfactants, fatty alkanolamides, fatty alcohol sulfates, resins, emulsifiers, fatty alcohols, olefins, drilling muds, polyols, polyurethanes, polyacrylates, rubber, candles, cosmetics, metallic soaps, soaps, alpha-sulfonated methyl esters, fatty alcohol sulfates, fatty alcohol ethoxylates, fatty alcohol ether sulfates, imidazolines, surfactants, detergents, esters, quats, ozonolysis products, fatty amines, fatty alkanolamides, ethoxysulfates, monoglycerides, diglycerides, lubricants, hydraulic fluids, greases, dielectric fluids, mold release agents, metal working fluids, heat transfer fluids, functional fluids, industrial chemicals, surface coatings, paints and lacquers, electrical wiring insulation, and waxes; and food product including frying oil, and food product comprising cocoa butter and/or chocolate (claimed); and for producing transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel.    ADVANTAGE - The oleaginous microbial triglyceride oil produces using microorganisms which can cultivate at low cost.    DETAILED DESCRIPTION - INDEPENDENT CLAIMS are included for the following:    (1) a blended triglyceride comprising an oleaginous microbial triglyceride oil, and a triglyceride oil from soy, rapeseed, canola, palm, palm kernel, coconut, corn, waste vegetable, Chinese tallow, olive, sunflower, cottonseed, chicken fat, beef tallow, porcine tallow, microalgae, macroalgae, microbes, Cuphea, flax, peanut, choice white grease, lard, Camelina sativa, mustard seed, cashew nut, oats, lupine, kenaf, calendula, help, coffee, linseed (flax), hazelnut, euphorbia, pumpkin seed, coriander, camellia, sesame, safflower, rice, tung tree, cocoa, copra, opium poppy, castor beans, pecan, jojoba, macadamia, Brazil nuts, avocado, petroleum, or their distillate fraction);    (2) a product produced by chemically modifying the oleaginous microbial triglyceride oil, and the triglyceride oil is chemically modified by at least one hydrogenation, hydroprocessing, hydrotreating, deoxygenation, isomerization, metathesis, ozonolysis, epoxidation, oxidation, hydrolysis, sulfation, sulfonation, ethoxylation, propoxylation, amidation, or saponification; and    (3) a food product comprising a triglyceride oil, where the fatty acid profile of the triglyceride oil comprises at least 60% C18:1 and less than 7% C18:2.