AbstractChemical interesterification processes are discussed as they apply to palm, palm kernel and coconut oils. Included are process descriptions, selected physical and functional changes resulting from this process, analytical techniques and commercial edible applications. These fats are utilized worldwide in a growing variety of food products. The demands of these applications provide an endless need for fats with varying physical and functional characteristics. Interesterification alone and in combination with other processes such as hydrogenation and fractionation significantly extends the range of the otherwise limited physical and functional characteristics of naturally occurring palm, palm kernel and coconut oils.