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Experimental margarines were prepared in the pilot plant from interesterified soybean oil-soybean trisaturate blends and compared to a product made from hydrogenated soybean oil. Penetration, yield values, and water/oil off-data were determined. Margarine prepared from an interesterified soy-soy trisaturate blend (80:20) tended to crystallize slowly after votation and resulted in a somewhat harder than desirable product. However, addition of 20% liquid soybean oil to the interesterified oil yielded a softer product. The experimental products showed excellent oil and water loss properties under accelerated storage conditions. JAOCS 72, 383-384 (1995).