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.