Fat crystallization/rancidity

Sucrose esters can prevent fat bloom in chocolate and can increase the creaming and wetting of fats or inhibit spattering of frying oils.
Oil soluble sucrose esters inhibit the (further) crystallization of fats (bloom) and oils during storage and make crystals finer. The relation between the quality deterioration (rancidity) of hydrogenated coconut oils and fat crystallization is well known; sucrose esters delay the increase in acid value and peroxide value.