Would it be feasible to mix fully hydrogenated oils with unsaturated oils (eg. soybean oil) to create an edible fat with the consistency of margarine?
If so, what is the motivation for interesterified oils? If not, then what is the constraint that prevents this? Do the fats not form a solution?
I'm trying to understand how palm oil came to replace partially hydrogenated oils in margarines in response to trans-fat bans, and what possible alternatives might be.