“…However, the chemical interesterification, which is the redistribution of the fatty acids on the glycerol molecule, has high cost when compared to the partial hydrogenation (Mba, Dumont, & Ngadi, 2015), involving high consumption of water and energy (Patterson, 2010), once deodorization and further clarification of the interesterified lipid base is required (Holm & Cowan, 2008). In addition, the interesterified lipid base exhibits reduced oxidative stability when compared to the original raw materials (Kowalska, Zbikowska, & Tarnowska, 2015;Zeb & Murkovic, 2013), and minor compounds, such as mono-and diacylglycerols, which delay the crystallization events necessary to structure the lipid base to form a semi-solid system (Masuchi et al, 2014). From the nutritional point of view, the main issues are related to the increase in saturated fatty acids concentration, whose reduction in diet is globally indicated to reduce the risk of cardiovascular disease, once they are associated with the increase in plasma cholesterol (Wassell, Bonwick, Smith, Almiron-Roig, & Young, 2010) and the possible negative nutritional effects due to the formation of isomers in the sn-2 position of triacylglycerols during interesterification (Domingues, Ming, Ribeiro, & Gonçalves, 2015;Karupaiah & Sundram, 2007).…”