Effect of Sucrose Polyesters on Crystallization Behavior of Vegetable Shortening and Margarine Fat

1990 Journal of Japan Oil Chemists' Society  
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, compared
more » ... o those grown with L-SPE, O-SPE, or without emulsifier. In DSC isothermal crystallization, unstable crystals formed at initial stage of the crystallization were not observed on addition of P-SPE. These results indicate that the fatty acid composition of the SPE importantly influences the crystallization behavior of solid fat.
doi:10.5650/jos1956.39.4_236 fatcat:epra7wmx7bg2vd7gbibfgu435i