Tailoring Crystalline Structure Using High‐Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat

The objective of this study was to use high‐intensity ultrasound (HIU) to change the crystalline structure of an interesterified soybean oil (IESBO) with 33% of saturated fats and to evaluate how these changes affect oil migration. The IESBO was crystallized at different temperatures (26, 28, 30, and 32 °C) with and without HIU. Results show that oil migration was significantly affected by HIU ( P < 0.05). HIU promoted crystallization and...