Interesterification (IE) is the process of re-arranging the fatty esters within and between triglycerides resulting in most cases, a change in the physical properties of the oil/fat. It is a useful modification method to give the oil/fat the functionality required for a finished product. However, because of several reasons, IE has not been given due attention in the food industry as hydrogenation which is the preferred process specifically in the production of plastic products such as margarine and shortening. Only 10% of all edible oils and fats in the world are fractionated or interesterified while one-third is hydrogenated (Haumann, 1994).