Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate and or hard butter to be used for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect ON acceleration of fat crystallization in a short time was found, and thus and the invention was completed.
