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Recebido em 28/5/04; aceito em 14/10/04; publicado na web em 17/2/05 OPTIMIZATION OF THE CEMICAL INTERESTERIFICATION REACTION OF PALM OIL. The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of deodorized palm oil was studied on a laboratory scale. The best results were obtained with 0.4% MeONadoi:10.1590/s0100-40422005000400015 fatcat:32lua47merci3o6p4twnwxcv4q