Crystallisation of palm olein under the influence of sucrose esters

Summary This work studied the effects of three sucrose esters (S170, P170 and L195) on the crystallisation of palm olein ( PO ). The effect of the emulsifiers on the crystallisation behaviour, crystallisation curves, microstructure and polymorphism was investigated. Both S170 and P170 accelerated the early stages, via template effects, but suppressed the later stages of PO crystallisation. The effect on the latter stages was stronger with P170...