Palm oil and palm olein were blended with tallow at level of 80%, 70% and 60%. Part of the blends was interesterified. Blends and interesterified blends were processed into shortenings. These shortenings and a commercial shortening as control were evaluated for their solid fat content (SFC) and slip melting points (SMP), fatty acid (FA) and triglycerides (TG) composition, and creaming and baking properties. The slip melting points of the interesterified shortenings for palm oil:tallow and palm olein:tallow blends were higher than those of non-interesterified, but lower than the commercial shortening. The two most abundant fatty acids present in both blends were palmitic and stearic. The shortenings were rich in C₅₂ and C₅₀ glycerides. Interesterification process increased the solid fat content of the blends, except in 60:40 palm olein:tallow. Creaming power after 12 minutes of beating improved in the interesterified palm olein:tallow blends. However, creaming properties of the interesterified palm oil:tallow blends were poorest among the shortenings. Baking performance of non-interesterified palm oil:tallow blends was better than interesterified group.