For developing indigestible lipid, symmetric triacylglycerol (ST) and asymmetric triacylglycerol (AT) were produced by enzymatic interesterification using high oleic sunflower oil (HOSO), palmitic ethyl ester (PEE) and stearic ethyl ester (StEE) in shaking water bath. Used enzymes were Lipozyme RMIM for ST and Lipozyme TLIM for AT. To remove ethyl ester in reactants, methanol fractionation (reactant:methanol=1:5, w/v, 25℃) and florisil separation (reactant:florisil=1:8, w/w) were applied. Acetone fractionation (reactant:acetone=1:9, w/v) was implemented to make triacylglcerol (TAG) species differed at ST and AT. Ⅰ (before fractionation), Ⅱ (after fractionation, liquid phase) and Ⅲ (after fractionation, solid phase) were separated from ST, and Ⅳ (after 1st fractionation, liquid phase) and Ⅴ (after 2nd fractionation, solid phase) were got from AT. From sn-2 fatty acid composition analysis, sum of palmitic acid (C16:0) and stearic acid (C18:0) was 4.9∼6.5 area% in ST (Ⅰ, Ⅱ, Ⅲ), and it was 41.9∼43.9 area% in AT (Ⅳ, Ⅴ). In vitro digestion was performed for 0, 15, 30, 60 and 120 minutes at 37℃ in shaking water bath. In digestion results, Ⅴ was not hydrolyzed about 40% compared to others (Ⅰ, Ⅱ, Ⅲ, Ⅳ) at 120 minutes because of melting point (49℃). However, at initial reaction time (15 and 30 minutes), hydrolysis (%) was shown as Ⅴ ＜ Ⅲ ＜ Ⅳ ＜ Ⅰ, Ⅱ. This order is similar with that of melting point, and the higher content of TAGs composed of two saturated fatty acid which was influenced by total saturated fatty acid contents, the higher melting point. On the other hand, Ⅲ and Ⅳ had similar complete melting points (32.5℃, 31.8℃) and different slip melting points (31.3℃, 19.5℃). Even though Ⅳ has lower content of TAGs composed of two saturated fatty acid than Ⅲ, because of asymmetric TAG, it can be got similar complete melting point.