“…The effects of an emulsifier on fat crystallization are dependent on the structure of the emulsifier (Rizzo, Norton, & Norton, ; Wang et al, ), the chain length of the fatty‐acid moieties (Basso et al, ; Chaleepa, Szepes, & Ulrich, ; Chen, Zhang, Bi, & Cheong, ; Sonwai, Podchong, & Rousseau, , ), and whether the fatty acid is saturated or unsaturated (Fredrick, Foubert, Van De Sype, & Dewettinck, ; Maruyama et al, ). Crystallization conditions, the concentration of emulsifiers (Basso et al, ; Kim & Marangoni, ; Maruyama et al, ; Rizzo et al, ; Saw, Hishamuddin, Chong, Yeoh, & Lim, ; Shimamura, Ueno, Miyamoto, & Sato, ; Verstringe, Danthine, Blecker, Depypere, & Dewettinck, ), and the cooling rate (Shimamura et al, ) also influence the crystallization process of fats.…”