Fats and oils are often modified through various methods like blending, fractionation, hydrogenation, interesterification, and genetic improvement in order to achieve desired compositions and properties for different applications. Interesterification is a chemical reaction that rearranges fatty acids within and between triglycerides. It can be done chemically or enzymatically using lipases and is used to modify crystallization behaviors and make products like margarine and cocoa butter equivalents. Optimization of reaction conditions like surfactant mixtures and concentrations can influence interesterification yield.