The rapeseed oil was hydrogenated with sulphur modified nickel catalyst. The parameters of hydrogénation process were found not to affect the physical properties of fats having the same hydrogénation degree. The conditions of fractional crystallisation from acetone of hydrogenated rapeseed oil were optimised for a high yield of the fat replacing cocoa butter. At 22°C and 2°C for the first and second crystallisation, respectively, such product was obtained with an over 60% yield as the middle fraction out of three that were isolated. The degree of hydrogenation of the fractionated fat did not affect the physical properties of the cocoa butter replacer, although it affected the yield. The physical properties of the fractions after the crystallisation of hydrogenated fat resulted mostly from high differences in the content of saturated and trans-unsaturated fatty acids.
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