h a m e d , M. H . I s k a n d a r , B. S i v i k a n d K. L a r s s o n *-0 new types of margarines were prepared in this study. The first was processed without the traditional milk flavour. The fat phase consists of 40% partially hydrogenated cottonseed oil (m. p. 42.2"C), 40 % cottonseed oil and 20 % olive oil as a source of flavouring and antioxidant materials. The second margarine was based mainly on the interesterified fat formed from lipase interesterification of a mixture of 86.5 % cottonseed oil and 13.5 % fully hydrogenated soybean oil (m. p. 672°C). Characterization and evaluation of these new types of margarines in relation to two conventional margarines are reported. The presence of diglycerides in the interesterified fat (free from mans isomers) reduced the amount of crystallized solids and the properties of the product were very close to conventional soft margarines. Margarine with olive oil taste was well accepted.