Interesterification (IE) is a powerful tool for modifying the physical and chemical properties of oils and fats. IE involves redistribution and interchange of fatty acids (FAs) within and between the triaclglycerol (TAG) molecules, which make up all oils and fats. The result is a significantly changed TAG composition and onsequently altered melting and crystallization behaviours of the oils and fats. No change occurs in the FA composition of the starting material as IE neither affects the degree of saturation nor causes somerization of the FA double bonds (Rozendaal, 1989). Therefore, IE does not result in the formation of either trans or geometrical isomers of FAs.