Changes in the melting points of palm oil (PO), sunflower oil (SFO), palm kernel olein (PKOo) and their blends thereof before and after chemical interesterification (CIE) were studied by the dropping point (DP) method. PO and binary blends of PO/SFO at 3:1 ratio, PO/PKOo at all ratios and ternary blends of PO/SFO/PKOo at 4:1:1, 1:1:4 […]