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The effects of adding sucrose fatty acid polyesters (SPEs) having various fatty acids on the crystallization of a vegetable fat mixture were studied. The rate of crystallization of solid fat was promoted by addition of palmitatetype SPE (P-SPE) or stearate-type SPE (S-SPE). However, it was retarded by addition of laurate-type SPE (L-SPE). Oleate-type SPE (O-SPE) had no remarkable effect on the rate of the crystallization. Crystal size became finer with the addition of P-SPE and S-SPE, compareddoi:10.5650/jos1956.39.4_236 fatcat:epra7wmx7bg2vd7gbibfgu435i