Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

► Lipase mediated interesterification reaction was used to improve kinematic viscosity and heat transfer coefficient of blended oils. ► The reaction conditions were optimized using Response Surface Methodology coupled with Central Composite Rotatable Design. ► The functional properties of the interesterified oils were corroborated using Differential Scanning Calorimetry and HPLC data. ► The investigation could help snack food industries to develop suitable oils for economical frying operations.