AbstractDue to health concerns, the food industry now aims to replace partially hydrogenated oils by other products having similar techno‐functional properties. There is a growing interest to produce trans‐free fats through interesterification technology. Enzymatic interesterification (EIE) has received considerable attention in recent years to replace chemical interesterification (CIE). Increased interest for EIE is related to the production of margarines and shortenings and also to the design of other innovative food fats.