Mixtures of phosphatides and oils or fats are obtained by treating crude phosphatides of animal or vegetable origin with solvents to dissolve out the oil associated with the crude phosphatide, removing the bulk of the solvent, mixing the phosphatide with an oil or fat in the presence of the residue of the solvent and then removing the residue of the solvent. The added oil or fat may be, for example, earth nut oil, cocoa butter, palm nut fat, hardened train oil or other hardened oils or fats. The phosphatides prior to, during, or subsequent to, the treatment with the solvents may be bleached, e.g. with peroxides such as hydrogen peroxide; thus the mixture of phosphatides and the new oil or fat may be emulsified in water and bleached by the addition of hydrogen peroxide, or the mixture after addition of hydrogen peroxide may be heated under reduced pressure. In an example, soya beans are extracted with a solvent for both phosphatides and fats such as benzine, benzol or a benzol-alcohol mixture, and an oil-phosphatide mixture is separated from the extract freed from the solvent by settling or by addition of water or by blowing in steam. The oil-phosphatide mixture is dried under reduced air pressure at low temperatures preferably below 50 DEG C. and dissolved in a solvent such as acetone or acetic ester. The practically oil-free phosphatide which precipitates on allowing the solution to stand at low temperatures, e.g. at about -5 DEG C., is separated from the supernatant liquid and mixed with earth nut oil or other oil or fat and the residue of solvent removed by distillation under reduced pressure. In other examples phosphatide obtained from egg yolk is mixed with cocoa fat, soya bean phosphatide is mixed with cocoa butter, phosphatide obtained from fish roes is mixed with hardened whale oil.ALSO:Mixtures of phosphatides and oils or fats are obtained by treating crude phosphatides of animal or vegetable origin with solvents to dissolve out the oil associated with the crude phosphatide, removing the bulk of the solvent, mixing the phosphatide with an oil or fat in the presence of the residue of the solvent and then removing the residue of the solvent. The added oil or fat may be for example earth nut oil, cocoa butter, palm nut fat, hardened train oil or other hardened oils or fats. The phosphatides prior to, during, or subsequent to, the treatment with the solvents may be bleached, e.g. with peroxides such as hydrogen peroxide; thus the mixture of phosphatides and the new oil or fat may be emulsified in water and bleached by the addition of hydrogen peroxide or the mixture after addition of hydrogen peroxide may be heated under reduced pressure. In an example, soya beans are extracted with a solvent for both phosphatides and fats such as benzine, benzol or a benzol alcohol mixture and an oil-phosphatide mixture is separated from the extract freed from the solvent by settling or by addition of water or by blowing in steam. The oil-phosphatide mixture is dried under reduced air pressure at low temperatures preferably below 50 DEG C. and dissolved in a solvent such as acetone or acetic ester. The practically oil free phosphatide which precipitates on allowing the solution to stand at low temperatures, e.g. at about -5 DEG C., is separated from the supernatant liquid and mixed with oil or other oil or fat and the residue of solvent removed by distillation under reduced air pressure. In other examples phosphatide obtained from egg yolk is mixed with cocoa fat, soya bean phosphatide is mixed with cocoa butter, phosphatide obtained from fish roes is mixed with hardened whale oil.ALSO:Mixtures of phosphatides and oils or fats are obtained by treating crude phosphatides of animal or vegetable origin with solvents to dissolve out the oil associated with the crude phosphatide removing the bulk of the solvent, mixing the phosphatide with an oil or fat in the presence of the residue of the solvent and then removing the residue of the solvent. The added oil or fat may be for example earth nut oil, cocoa butter, palm nut fat, hardened train oil or other hardened oils or fats. The phosphatides prior to, during, or subsequent to, the treatment with the solvents may be bleached, e.g. with peroxides such as hydrogen peroxide; thus the mixture of phosphatides and the new oil or fat may be emulsified in water and bleached by the addition of hydrogen peroxide or the mixture after addition of hydrogen peroxide may be heated under reduced pressure. In an example, soya beans are extracted with a solvent for both phosphatides and fats such as benzine, benzol or a benzol alcohol mixture, and an oil-phosphatide mixture is separated from the extract freed from the solvent by settling or by addition of water or by blowing in steam. The oil-phosphatide mixture is dried under reduced air pressure at low temperatures preferably below 50 DEG C. and dissolved in a solvent such as acetone or acetic ester. The practically oil free phosphatide which precipitates on allowing the solution to stand at low temperatures, e.g. at about -5 DEG C., is separated from the supernatant liquid and mixed with earth nut oil or other oil or fat and the residue of solvent removed by distillation under reduced air pressure. In other examples phosphatide obtained from egg yolk is mixed with cocoa fat, soya bean phosphatide is mixed with cocoa butter, phosphatide obtained from fish roes is mixed with hardened whale oil.