Abstract

The crystallization behavior of mango kernel fat (MKF) at 25 °C with and without the application of high-intensity ultrasound (HIU) (20 kHz, 125 W) was studied as a function of ultrasound amplitude level (30%, 50% and 70% of the maximum amplitude of 180 μm). The irradiation time was fixed at 5 s. It was found that HIU induced MKF crystallization. The crystallization induction time decreased with a decrease in crystal size and an increase in the number of crystals as the HIU amplitude increased. The β′→β transformation was also accelerated with HIU application. This work has shown that there is a great potential for the use of HIU in the food industry to achieve a shorter and more controllable crystallization process. In particular, HIU could be used as an efficient tool for controlling the polymorphic transition of fats.

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