Use of High-intensity Ultrasound to Structure Edible Fats

Abstract

The focus of this chapter is to summarize research regarding sonocrystallization of fats, including discoveries of how high-intensity ultrasound (HIU) has been used to accelerate fat crystallization and to structure low-saturated fats and oleogels. It reviews the main frequency, amplitude, time duration and pulses, power levels, and steps of crystallization or oleogelation where HIU should be applied to maximize the improvement of physical properties such as oil binding capacity, rheology, hardness, melting behavior, polymorphism, and microstructure. In addition, this chapter explains how to change from a batch lab condition to a continuous sheared system, like a scraped surface heat exchanger (SSHE). Moreover, effects of HIU on lipid oxidation and final food application are also discussed.