Effect of Emulsifiers on the Crystal Growth of Edible Solid Fats

Part V. Effect of sugar fatty acid ester

Abstract

The effect of lipophilic sugar fatty acid esters on the growth of crystal in edible solid fats was investigated. Addition of sugar ester to hardened soybean oil and hardened palm kernel oil clearly inhibited crystal growth. Inhibition of crystal growth was also found by electron microscopy in the case of beef tallow and hardened whale oil. However, addition of 3% or more of the sugar ester to solid fats became stiff during standing, with sudden rise in open capillary melting point, the values of which did not correspond to other measured values.