'''Interesterifikovana mast''' je tip ulja u kome su masne kiseline
the fatty acids have been moved from one [[ triglyceride]] molecule to another. Interesterification does not alter the fatty acids. This is generally done to modify the [[ melting point]], slow [[ rancidification]] and create an oil more suitable for [[ deep frying]] or making [[ margarine]] with good taste and low saturated fat content. It is not the same as [[ Hydrogenated oil| partial hydrogenation]] which produces [[trans fatty acid]] s, but interesterified fats used in the food industry can come from hydrogenated fat, for simplicity and economic reasons.