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From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Davy Van de Walle (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)
(2024)
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Project
Abstract
Dataset belonging to publication 'From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil', https://doi.org/10.3390/foods13091372.   PLM = polarized light microscopy CryoSEM = cryo-scanning electron microscopy > data obtained after de-oiling fat samples with isobutanol (4x) and aceton (1x), see publication SAXS = small-angle X-ray scattering > data obtained after subtraction of intensity of empty capillary, see publication > for SE heating and cooling cycles, data is recorded from 70°C (1h) to 20°C (1h), and 4 repeated cycles  WAXS = wide-angle X-ray scattering > data obtained after subtraction of intensity of empty capillary, see publication > for SE heating and cooling cycles, data is recorded from 70°C (1h) to 20°C (1h), and 4 repeated cycles  USAXS = ultra-small-angle X-ray scattering > data obtained after subtraction of intensity of the capillary at 70°C, see publication DSC = differential scanning calorimetry > Samples are heated at 70°C for 10 min, and then crystallized following a certain protocol (see publication). > Samples are maintained one hour at their respective isothermal crystallization temperature. > Samples are rehaeted at 5°C/min to 70°C. SE = sucrose ester (SP30, HLB6) PO = palm oil POE = palm oil + 0.5 wt% SE FC = fast cooling (20°C/min) SC = slow cooling (1°C/min)
Keywords
sucrose ester, liquid crystal, palm oil, X-ray scattering, WAXS, SAXS, USAXS, PLM, cryo-SEM
License
CC-BY-4.0
Access
open access

Citation

Please use this url to cite or link to this publication: 

@misc{01J216BHQDQK2DVVQ0JZFAZ2WZ,
  abstract     = {{Dataset belonging to publication 'From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil', https://doi.org/10.3390/foods13091372.

 

PLM = polarized light microscopy

CryoSEM = cryo-scanning electron microscopy

> data obtained after de-oiling fat samples with isobutanol (4x) and aceton (1x), see publication

SAXS = small-angle X-ray scattering

> data obtained after subtraction of intensity of empty capillary, see publication

> for SE heating and cooling cycles, data is recorded from 70°C (1h) to 20°C (1h), and 4 repeated cycles 

WAXS = wide-angle X-ray scattering

> data obtained after subtraction of intensity of empty capillary, see publication

> for SE heating and cooling cycles, data is recorded from 70°C (1h) to 20°C (1h), and 4 repeated cycles 

USAXS = ultra-small-angle X-ray scattering

> data obtained after subtraction of intensity of the capillary at 70°C, see publication

DSC = differential scanning calorimetry

> Samples are heated at 70°C for 10 min, and then crystallized following a certain protocol (see publication).

> Samples are maintained one hour at their respective isothermal crystallization temperature.

> Samples are rehaeted at 5°C/min to 70°C.

SE = sucrose ester (SP30, HLB6)

PO = palm oil

POE = palm oil + 0.5 wt% SE

FC = fast cooling (20°C/min)

SC = slow cooling (1°C/min)}},
  author       = {{De Witte, Fien and Penagos Dordevic, Ivana and Van de Walle, Davy and Skirtach, Andre and Dewettinck, Koen and Van Bockstaele, Filip}},
  keywords     = {{sucrose ester,liquid crystal,palm oil,X-ray scattering,WAXS,SAXS,USAXS,PLM,cryo-SEM}},
  publisher    = {{Zenodo}},
  title        = {{From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil}},
  url          = {{http://doi.org/10.5281/ZENODO.10879185}},
  year         = {{2024}},
}
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