An attempt was made to examine the nutritional quality of an enzymatically interesterified palmolein product as a vanaspati (hydrogenated fat produced from some liquid oils by selective hydrogenation reaction which is used as a shortening agent in the bakery Industry) substitute in comparision with chemically interesterified palmolein and vanaspati. The enzymatically and chemically interesterified fat products of zero-trans fatty acid content and vanaspati containing high amounts of trans fatty acids were fed to male albino rats (Charles Foster strain) for four weeks. The mean body weight gain of rats raised on enzymatically the interesterified group is significantly higher in the third and fourth weeks compared to vanaspati. The feeding experiment showed comparable results in terms of total cholesterol, triacylglycerol, VLDL and non-HDL-cholesterol or HDL/total cholesterol. The enzymatically interesterified product significantly increased the HDL-cholesterol level in comparison to the vanaspati group. The erythrocyte membrane ghost lipid profiles of the enzymatically and chemically interesterified fat products were comparable but, in comparison to conventional vanaspati, the enzymatically interesterified palmolein group had an increased phospholipid/cholesterol ratio. The liver total cholesterol significantly decreased in the two interesterified groups in comparison to the conventional vanaspati group but there was no significant difference between the two interesterified groups.