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.