Data used in the article ‘Development of saturated fat replacers: conventional and nano-emulsions stabilised by lecithin and hydroxylpropyl methylcellulose’

This dataset contains data obtained from experimental work of the effect of hydroxylpropyl methylcellulose (HPMC) type (with low and high content of methyl and hydroxypropyl groups: HPMC-L and HPMC-H) and concentration (4, 6, 8 and 10% w/w of HPMC-L and 2, 3, 4 and 5% w/w of HPMC-H) on the formation, stability, and microstructure of conventional emulsions and nanoemulsions made with extra virgin olive oil, and stabilised with lecithin and HPMC. The data was obtained using a high-speed homogenizer and a high-pressure homogenizer to form the emulsions; a dynamic light scattering (DLS) instrument (mean droplet diameter, polydispersity index and ζ-potential), a spectrophotometer (TBARS), a Chroma Meter (colour), a rheometer (viscoelasticity and thermogelation), a pendant drop analyser (surface tension), and a texture analyser (firmness and spreadability).