Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat

Dataset belonging to publication 'Multiscale assessment of the effect of a stearic-palmitic sucrose ester on the crystallization of anhydrous milk fat'.

Available via: https://doi.org/10.1016/j.foodres.2024.115243.

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

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

> 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)

AMF = anhydrous milk fat

AMFE = anhydrous milk fat + 0.5 wt% SE

FC = fast cooling (20°C/min)

SC = slow cooling (1°C/min)

Project funding agency: Fonds Wetenschappelijk Onderzoek (FWO). Grant number: 1128923N.