From Nucleation to Fat Crystal Network: Effects of Stearic–Palmitic Sucrose Ester on Static Crystallization of Palm Oil

Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making them suitable for various food and non-food appli...

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Bibliographic Details

Published in:	Foods
Main Authors:	Fien De Witte, Ivana A. Penagos, Davy Van de Walle, Andre G. Skirtach, Koen Dewettinck, Filip Van Bockstaele
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Subjects:	sucrose ester liquid crystal palm oil X-ray scattering WAXS SAXS
Online Access:	https://www.mdpi.com/2304-8158/13/9/1372