Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis

► Caprylic, capric and behenic acids were incorporated into kokum, mango and sal fats by 1,3-speicific lipase acidolysis. ► The percent incorporation of medium chain and behenic acids depend on time of reaction and proportions of acids added. ► Medium chain and behenic acids incorporated fats exhibited altered physico-chemical properties. ► The modified products enriched with medium chain fatty acids are liquids with no solids fat even at 0 °C. ► The modified products with both medium chain and behenic acids showed long melting range and are suitable for bakery.