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Trans -free interesterified fat was prepared from binary blends of rice bran stearin (RBS) and fully hydrogenated soybean oil (FHSBO) with RBS/FHSBO mass ratio of 50:50, 60:40 and 70:30. Commercial lipozyme RM IM (10 wt% of total substrate) was used to catalyze the reaction. Coconut oil (CO, 20 wt% of RBS/FHSBO) was also added to increase the medium-chain fatty acids content. The enzymatic interesterified fats EIEF were evaluated for their physical properties (i.e., solid fat content (SFC), polymorphism and crystal morphology) and the bioactive phytochemical contents. The SFC curves after interesterification were flattened, indicating a wide plastic range. SFC of the EIEF with different ratio (RBS/FHSBO=50:50, 60:40 and 70:30) at 25 °C were 34.2, 25.7 and 17.8%, respectively, while the physical blends at the same ratio showed 41.4, 35.7 and 27.7%. From X-ray diffraction (XRD),  β  polymorphic form was observed in physical blends, whereas only β’ crystal form was discovered in EIEF, which is most desired for shortenings and margarines preparation. EIEF contained 416.7–602.4 mg/100 g oryzanol, 25.4–36.5 mg/100 g total tocopherols and 319.3–431.8 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in shortenings and margarines preparation.

Trans -free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil