Cold-spreadable butter (CSB) was made using chemically interesterified butter oil (IEBO) with gamma-linolenic acid (GLA). Results showed that changes occurred in fatty acids (FAs) profile of butter oil (BO) by chemical interesterification were reflected on the resultant CSB characteristics. Melting enthalpy and temperature of CSB made with IEBO, were significantly lower (P < 0.05) than butter made using BO only (control). At any measured temperature; control butter displayed higher (P < 0.05) solid fat content (SFC) than butter made with IEBO. SFC of butter made with BO and EIBO was 45.8 and 18.2 %, respectively at 5 °C. CSB produced using IEBO was softer (P < 0.05) than the control indicating an improved spreadability which was confirmed by sensory evaluation.