Shortenings are technically fats, generally containing added
emulsifiers, known for giving desirable textural properties to the
products (Zhang et al., 2014). Therefore, a study on the effect of
the addition of emulsifiers to these fatty bases is important, as
there is a need to make adequate solutions available for industrially
relevant processes involving crystallization and stabilization
of raw materials. It is known that sucrose esters have high potential
as modifiers for fat crystallization. However, only the esters
from palmitic or stearic acids have been tested to date. Thus, this
study proposes the use of sucrose behenate as a modifier of the
physical properties of the soft fats such as soybean oil-based interesterified
fats, palm oil, and palm mid fraction.