The effect of interesterification on the bioavailability of fatty acids in structured lipids

► The bioavailability of interesterified (sn-1,3) linseed-oil/palm-stearin blends was analysed. ► Intragastric feeding was done on Sprague-Dawley male rats after 18 h fasting. ► The use of C18:3n3 showed to be a suitable biomarker in postprandial blood analysis. ► Changes of melting profile of blends did not change total lipids absorption. ► Interesterification allows texture modification without altering fatty acids bioavailability.