Interesterified oils are used by the food industry as a replacement for partially hydrogenated fats, offering the functionality of solid fats—such as texture, stability, and mouthfeel—without producing trans fatty acids. Through a chemical or enzymatic process, the fatty acids on triglycerides are rearranged, allowing manufacturers to tailor melting profiles and performance for baked goods, spreads, and confectionery. From a food science perspective, this innovation has been critical in maintaining product quality while meeting regulatory and consumer demands. From a nutrition standpoint, the picture is more nuanced. While interesterified fats eliminate trans fats, questions remain about how these structural modifications influence lipid metabolism, glucose regulation, and long-term cardiovascular health. This webinar will explore both dimensions—the technological rationale driving their use in modern food systems and the emerging nutrition science.