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-Fat structural modifications promoted by phytosterol addition − a hypocholesterolemic component − to palm oil and a mixture of palm oil and canola oil were evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observations confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesive fat crystal network.

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