Olein mixtures {[POo:SLo]} obtained from the acetone fractionation (at 10°C) of palm olein (POo) and sal fat (SL) blends {[POo:SL(70:30)]o, [POo:SL(55:45)]o, and [POo:SL(40:60)]o} were hydrogenated at: temperature, 200°C; pressure, 7 psi; and stirring rate, 500 rpm, using 0.1% catalyst (Nysel SP-7, G-15 Flakes or Resan-22). The physicochemical changes in the olein mixtures during hydrogenation were studied by determining their slip melting points, iodine values, hardness and DSC melting curves. These studies revealed that the use of [POo:SL(70:30)]o, Nysel SP-7 catalyst and a hydrogenation time between 1.0 and 1.5 hr was suitable for the preparation of cocoa butter substitute.