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.本数据集隶属于论文《悬浮液中颗粒对静态结晶的影响：蔗糖 vs 菊粉》（The effect of particles on static crystallisation in suspensions: sucrose vs inulin）。 该数据集可通过以下开放获取链接获取：https://doi.org/10.1038/s41538-025-00621-6。 PLM：偏光显微镜（polarized light microscopy） CryoSEM：冷冻扫描电子显微镜（cryo-scanning electron microscopy） > 脂肪样品经异丁醇脱油后获取相关数据，详见对应论文。 SAXS：小角X射线散射（small-angle X-ray scattering） > 数据已扣除空毛细管的散射强度，详见对应论文。 WAXS：广角X射线散射（wide-angle X-ray scattering） > 数据已扣除空毛细管的散射强度，详见对应论文。 USAXS：超小角X射线散射（ultra-small-angle X-ray scattering） > 数据已扣除70°C下空毛细管的散射强度，详见对应论文。 DSC：差示扫描量热法（differential scanning calorimetry） > 脂肪样品先在70°C恒温加热10分钟，随后按照既定规程进行结晶（详见对应论文）。 > 脂肪样品在各自的等温结晶温度下维持1小时。 > 脂肪样品以5°C/min的升温速率加热至70°C。 Raman：拉曼光谱（Raman spectroscopy）数据 > 数据已扣除宇宙射线本底并完成基线校正，详见对应论文。 SE：蔗糖酯（sucrose ester，SP30，HLB6） PO：棕榈油（palm oil） I：菊粉（inulin） S：蔗糖（sucrose） POE：棕榈油 + 0.5 wt% 蔗糖酯 POI：棕榈油 + 10 wt% 菊粉 POIE：棕榈油 + 10 wt% 菊粉 + 0.5 wt% 蔗糖酯 POS：棕榈油 + 10 wt% 蔗糖 POSE：棕榈油 + 10 wt% 蔗糖 + 0.5 wt% 蔗糖酯 FC：快速冷却（20°C/min） 项目资助机构：比利时科学研究基金会（Fonds Wetenschappelijk Onderzoek, FWO）。资助编号：1128923N。