Abstract
ABSTRACTSucrose polyesters (SPE) are noncaloric fat substitutes prepared from fatty acid methyl esters (FAME) and sucrose. Our objectives were to determine and compare the effects of supplementing FAME from hydrolyzed milkfat with 25% FAME derived from beef tallow, coconut oil, or myristic acid on melting characteristics, hardness, and fatty acid profiles of SPE. DSC thermograms revealed different melting profiles among the SPE and anhydrous milkfat. Milkfat:tallow, milkfat:coconut, and milkfat SPE differed (p<0.05) in hardness from milkfat at 12.5, 22, and 27.5°C. Fatty acid compositions of the SPE were also different. Adjustments of melting characteristics, hardness, and fatty acid substituents of SPE are essential when substituting milkfat SPE for selected natural fats in foods.
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