There are many reasons for changing the melting properties of fats and oils (and mixtures of these) ranging from increasing or decreasing the melting point (or cloud point) of an oil, to altering the melting profile of an oil mixture. Basically, five different methods of changing the melting properties profiles of fats and oils exist – blending, fractionation, chemical interesterification, enzymatic interesterification and hydrogenation. In this presentation, we will only discuss the last three methods which have one thing in common, they all change the composition of the fat molecules during the process.