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Read food labels before buying, not just the nutrition facts panel, but the ingredient list too as Interesterified fats are not required to be on the nutrition facts panel.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Interesterification is a process of redistribution of fatty acid molecules present in triglyceride oil over its glycerol molecules. This type of oil that has undergone the process of Interesterification is called Interesterified fat. In other words, Interesterified fat is a type of oil where the fatty acids have been moved from one triglyceride molecule to another. This is generally done to modify the melting point, slow rancidification and create oil more suitable for deep frying or making margarine with good taste and low saturated fat content.