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Developing products modified structurally and functionally that ensure health benefits is relatively recent and is the result of accepting the idea that food plays an important role in the prevention and therapy of some health conditions; these arguments are at the basis of the appearance of ?functional foods? with ?health benefits?. Modification techniques of non hydrogenated palm oil lipids (simple mixing, hydrogenation, interesterification, fractionation) are no novelty since they are being optimised through sc...