Interesterified Vegetable Fat/Oil/ Sardine Oil

By a process of interesterification of the essentially neutral edible oil or fat, singly or in mixtures generally through 2 [enzymatic process or] the use of alkaline catalysts exemplified by sodium or potassium metals, or their ethoxides or hydroxides in the form either of anhydrous powders or in anhydrous glycerol medium followed by such post-process steps as washing, bleaching and deodourisation, the last of which can be omitted if the interesterified fat is to be incorporated as part of the raw material for further processing in edible fat products.