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

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)