indicating
that, despite contributing to the change in the solid fat content,
sucrose behenate did not change the hardness of the interesterified
fat, which maintained its softness. Interestingly, the addition of
sucrose behenate caused a large increase in the hardness of the
palm mid fraction at 25 C, although no effect on their solid fat content
was observed. These results can be explained from the different
crystal network morphologies formed by the addition of
sucrose behenate, as shall be seen later.