Enzymatic interesterification and acyl migration products and blending compounds for low saturated level of hydrogenated coconut oil (HCO) were produced by fractionated palm stearin, high oleic sunflower oil (HOSO), acyl migration palm mid fraction (A PMF) and HCO. Palm stearin solid (PSS) and palm stearin liquid (PSL) were concentrated from palm stearin using acetone fractionation at 25℃ for 24 hours. PSS and HOSO were used for lipase-catalyzed interesterificaiton with Lypozyme RMIM in shaking water bath at 60℃ and 185 rpm for 6 hours. To reduce monoacylglycerol (MAG), diacylglycerol (DAG) and free fatty acid (FFA) in reactants, silica gel and florisil column were applied. Products Ⅰ was obtained after 2-steps acetone fractionation. PSL was blended with HCO (products Ⅱ). Asymmetric 1, 2-dipalmitoyl-3-oleoyl-glycerol (PPO) triacylglycerol (TAG) was produced from PMF by acyl migration with Lypozyme TLIM. It was performed for different reaction time (3, 6, 9 hours) and 185 rpm at 80℃ in shaking water bath. After acetone fractionation to remove high melting TAG (ex. PPP), they were blended with HCO (product Ⅲ, Ⅳ and Ⅴ according to reaction time). In fatty acid composition analysis by gas chromatography (GC), it confirmed that oleic acid (C18:1) in PSL was 39.5 area% in TAG and increased 66.5 area% in sn-2 position. From sn-2 position fatty acid composition, sum of palmitic acid was increased (57.0∼61.3 area%) in A PMFs. However they were no significant different on reaction time. The major TAG species were analyzed by reverse-phased HPLC. HCO and crude fat from coffee cream (coffee cream) were similarly distributed in ranged from PN value 32∼42 (ex. CaCaLa, CaCaM/CaLaLa, LaLaLa, LaLaM, LaMM). product Ⅰ was POO/OPO (7.9 area%) and POP/PPO (69.7 area%). Product Ⅱ was contained mixture of HCO and PSL TAG forms. Products Ⅲ, Ⅳ and Ⅴ from A PMF and HCO were spread both TAG species. According to differential scanning calorimetry (DSC), transition peaks of HCO (26.10℃) and coffee cream (26.72℃) were resemble. However melting and crystallization behavior of product Ⅰ were different form HCO. Melting point of product Ⅱ (23.47℃) was lower than HCO even though melting curve was similar with HCO. Product Ⅲ, Ⅳ and Ⅴ melting points were higher than product Ⅱ and less than HCO because of eutectic interaction. On the solid fat index (SFI), except for product Ⅰ(enzymatic product), blending compounds (product Ⅱ, Ⅲ, Ⅳ and Ⅴ) were similar to HCO and coffee cream with sharp decrease solid fat contents and relatively narrow melting point range from 36 ∼ 43℃. On the other hand, It was confirmed that slip melting point of product Ⅱ was lower than other products, HCO and coffee cream. Especially, the saturated fatty acid contents on blending compounds were less 20% compared to the HCO and coffee cream. Also, emulsion stability remained stable over 20 days.