Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Oil migration (OM) has been an immense issue in fat‐based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high‐intensity ultrasound (HIU) on OM in a palm kernel oil‐based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30 °C for 90 min and stored for 48 hr at 25 °C. HIU was applied after 20 min at 30 °C using a 3.2‐mm diameter tip operating at an amplitude of 216 µm (90 W) for 10 s. OM was measured using a centrifuge‐ and a filter paper‐based method. Crystal morphology and size, solid fat content (SFC), melting behavior, and hardness were evaluated after 90 min, 48 hr, and after OM. Results showed that HIU reduced OM (P