- Author
- Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Davy Van de Walle (UGent) , Andre Skirtach (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)
- Organization
- Project
- Abstract
- Dataset belonging to publication 'The effect of particles on static crystallisation in suspensions: sucrose vs inulin'. Available in open access via: https://doi.org/10.1038/s41538-025-00621-6. PLM = polarized light microscopy CryoSEM = cryo-scanning electron microscopy > data for fat samples obtained after de-oiling these samples with isobutanol, see publication SAXS = small-angle X-ray scattering > data obtained after subtraction of intensity of empty capillary, see publication WAXS = wide-angle X-ray scattering > data obtained after subtraction of intensity of empty capillary, see publication 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 > Fat samples are heated at 70°C for 10 min, and then crystallized following a certain protocol (see publication). > Fat samples are maintained one hour at their respective isothermal crystallization temperature. > Fat samples are rehaeted at 5°C/min to 70°C. Raman = Raman spectroscopy data > data corrected for cosmic radiation and baseline, see publication SE = sucrose ester (SP30, HLB6) PO = palm oil I = inulin S = sucrose POE = palm oil + 0.5 wt% SE POI = palm oil + 10 wt% inulin POIE = palm oil + 10 wt% inulin + 0.5 wt% SE POS = palm oil + 10 wt% sucrose POSE = palm oil + 10 wt% sucrose + 0.5 wt% SE FC = fast cooling (20°C/min) Project funding agency: Fonds Wetenschappelijk Onderzoek (FWO). Grant number: 1128923N.
- Keywords
- Palm oil, Crystallization, Suspensions, Sucrose, Inulin, Raman spectroscopy, X-ray scattering, Multiscale fat crystal network
- License
- CC-BY-4.0
- Access
- open access
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01KEF668XEX7YT6J315ENNMJ7D
@misc{01KEF668XEX7YT6J315ENNMJ7D,
abstract = {{Dataset belonging to publication 'The effect of particles on static crystallisation in suspensions: sucrose vs inulin'.
Available in open access via: https://doi.org/10.1038/s41538-025-00621-6.
PLM = polarized light microscopy
CryoSEM = cryo-scanning electron microscopy
> data for fat samples obtained after de-oiling these samples with isobutanol, see publication
SAXS = small-angle X-ray scattering
> data obtained after subtraction of intensity of empty capillary, see publication
WAXS = wide-angle X-ray scattering
> data obtained after subtraction of intensity of empty capillary, see publication
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
> Fat samples are heated at 70°C for 10 min, and then crystallized following a certain protocol (see publication).
> Fat samples are maintained one hour at their respective isothermal crystallization temperature.
> Fat samples are rehaeted at 5°C/min to 70°C.
Raman = Raman spectroscopy data
> data corrected for cosmic radiation and baseline, see publication
SE = sucrose ester (SP30, HLB6)
PO = palm oil
I = inulin
S = sucrose
POE = palm oil + 0.5 wt% SE
POI = palm oil + 10 wt% inulin
POIE = palm oil + 10 wt% inulin + 0.5 wt% SE
POS = palm oil + 10 wt% sucrose
POSE = palm oil + 10 wt% sucrose + 0.5 wt% SE
FC = fast cooling (20°C/min)
Project funding agency: Fonds Wetenschappelijk Onderzoek (FWO). Grant number: 1128923N.}},
author = {{De Witte, Fien and Penagos Dordevic, Ivana and Van de Walle, Davy and Skirtach, Andre and Van Bockstaele, Filip and Dewettinck, Koen}},
keywords = {{Palm oil,Crystallization,Suspensions,Sucrose,Inulin,Raman spectroscopy,X-ray scattering,Multiscale fat crystal network}},
language = {{eng}},
publisher = {{Zenodo}},
title = {{Static crystallization in suspensions: sucrose vs. inulin}},
url = {{http://doi.org/10.5281/ZENODO.15688044}},
year = {{2025}},
}
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