Sucrose polyesters (SPE) are noncaloric fat substitutes prepared from
fatty acid methyl esters (FAME) and sucrose. Our objectives were to de
termine and compare the effects of supplementing FAME from hydrolyzed
milkfat with 25% FAME derived from beef tallow, coconut oil, or myrist
ic 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 milkfa
t SPE differed (p<0.05) in hardness from milkfat at 12.5, 22, and 27.5
degrees C. Fatty acid compositions of the SPE were also different. Ad
justments of melting characteristics, hardness, and fatty acid substit
uents of SPE are essential when substituting milkfat SPE for selected
natural fats in foods.