Fats and Oils

In margarines, sucrose esters alone or in combination with mono/di-glycerides are used to prepare the w/o emulsion. Sucrose esters provide an increased water absorption ratio as well as an increased creaming value. In baking margarines sucrose esters can be used as an anti-spattering agent. Addition of sucrose esters to oil (e.g. hydrogenated palm oil) suppresses fat crystallization and delays the increase of the acid value in time.