Conclusion
This research demonstrated that HIU had an effect on the crystallization
of MKF. With HIU, the crystallization induction time was reduced; the
crystal size became smaller with an increase in the crystal number. The
effect was stronger when HIU with higher amplitude was applied. More
importantly, HIU accelerated β′→β transition of MKF. Therefore, HIU has
a potential as an alternative processing method for tempering the
chocolate and confectionery products that contain MKF or other fats rich
in monounsaturated TAGs such as CB.