Static crystallization in suspensions: sucrose vs. inulin

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.