Data from: Relationship between oil binding capacity and physical properties of interesterified soybean oil
<p>The objective of this study was to identify the physical properties of an interesterified soybean oil (EIESOY), containing 45% saturated fatty acids (SFA), that correlates with high oil binding capacity (OBC) and low oil loss (OL). In this study, three EIESOY samples were analyzed; a 100% sample, a 50% sample diluted with 50% soybean oil, and a 20% sample diluted with 80% soybean oil. All samples were crystallized using fast (7.78 °C/min) and slow (0.1 °C/min) cooling rates as well as with and without high-intensity ultrasound (HIU, 20 kHz). The 100%, 50%, and 20% samples were crystallized at 38.5 °C, 27.0 °C, and 22.0 °C, respectively. HIU was applied at the onset of crystallization and all samples were allowed to crystallize isothermally for 90 min. After 90 min, physical properties such as crystal microstructure, hardness, solid fat content (SFC), elasticity, and melting behavior were evaluated. Physical properties were also measured after storage for 48 h at 22 °C and 5 °C. Results show that OBC was positively correlated with hardness, G’, and SFC after 48 h (r=0.738, p=0.006; r=0.639, p=0.025; r=0.695, p=0.012; respectively), OL was negatively correlated with hardness after 48 h (r=-0.696, p<0.001), G’ after 90 min and 48 h (r=-0.704, p<0.001; r=-0.590, p=0.002), and SFC after 90 min and 48 h (r=-0.722, p<0.001; r=-0.788, p<0.001). Neither OBC nor OL were correlated with crystal diameter or the number of crystals. </p><div><br>Resources in this dataset:</div><br><ul><li><p>Resource Title: Dataset: Relationship between oil binding capacity and physical properties of interesterified soybean oil.</p> <p>File Name: Soy-Based Fat Data-20220322T193118Z-001.zip</p><p>Resource Description: Brief description of collection and processing of data: The physical properties of an interesterified soybean oil sample were evaluated after 90 min of isothermal crystallization as well as after storage at 22 °C and 5 °C for 48 h. Three concentrations of the interesterified soybean oil were used – 100%, 50% diluted 50% with soybean oil, and 20% diluted 80% with soybean oil. Four treatments were applied to the samples – non-sonicated fast cooling, non-sonicated slow cooling, sonicated fast cooling, and sonicated slow cooling. The following physical properties were measured - crystal microstructure, hardness, solid fat content, elasticity, melting behavior, oil binding capacity, and oil loss. </p> <p>Description of files: There are 8 folders. Folders Figure 4; Figure 5; Figure 6,7; Figure 9; Figure 10; Table 2, Figure 1, 2, 3; Table 3, 4, Figure 8; XRD contain the experimental data reported in the manuscript. Figure 4 contains 1 xlsx file; Figure 5 contains 3 xlsx files; Figure 6,7 contains 324 txt files; Figure 9 contains 3 xlsx files; Figure 10 contains 2 xlsx files; Table 2, Figure 1, 2, 3 contains 37 xlsx files and 324 JPG files; Table 3, 4, Figure 8 contains 225 txt files; XRD contains 3 xlsx files. There are a total of 49 xlsx spreadsheets, 549 txt files, and 324 JPG files. </p> <p>Definition of acronyms, codes, and abbreviations: EIESOY = interesterified soybean oil SFA = saturated fatty acids HIU = high-intensity ultrasound FCR = fast-cooling rate SCR = slow-cooling rate TAG = triacylglycerols OBC = oil binding capacity OL = oil loss SFC = Solid fat content DSC = differential scanning calorimeter PLM = polarized light microscope </p> <p>Description or definition any other unique information that would help others use your data: The data was collected as described in the manuscript.</p> <p>Descriptions of parameters/variables a. Temporal (beginning and end dates of data collection): 2020-2021 b. Instruments used and units of measurements: Described in the manuscript. c. Column headings of data files (for tabular data): Within the xlsx and txt files. d. Location/GIS Coverage (if applicable to data): N/A e. Symbol used for missing data: N/A </p></li></ul><p></p>
| Main Authors: | , |
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| Format: | Dataset biblioteca |
| Published: |
2022
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| Subjects: | Food sciences, interesterified oil, soybean oil, high intensity ultrasound, crystal microstructure, isothermal crystallization, |
| Online Access: | https://figshare.com/articles/dataset/Data_from_Relationship_between_oil_binding_capacity_and_physical_properties_of_interesterified_soybean_oil/24668025 |
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| Summary: | <p>The objective of this study was to identify the physical properties of an interesterified soybean oil (EIESOY), containing 45% saturated fatty acids (SFA), that correlates with high oil binding capacity (OBC) and low oil loss (OL). In this study, three EIESOY samples were analyzed; a 100% sample, a 50% sample diluted with 50% soybean oil, and a 20% sample diluted with 80% soybean oil. All samples were crystallized using fast (7.78 °C/min) and slow (0.1 °C/min) cooling rates as well as with and without high-intensity ultrasound (HIU, 20 kHz). The 100%, 50%, and 20% samples were crystallized at 38.5 °C, 27.0 °C, and 22.0 °C, respectively. HIU was applied at the onset of crystallization and all samples were allowed to crystallize isothermally for 90 min. After 90 min, physical properties such as crystal microstructure, hardness, solid fat content (SFC), elasticity, and melting behavior were evaluated. Physical properties were also measured after storage for 48 h at 22 °C and 5 °C. Results show that OBC was positively correlated with hardness, G’, and SFC after 48 h (r=0.738, p=0.006; r=0.639, p=0.025; r=0.695, p=0.012; respectively), OL was negatively correlated with hardness after 48 h (r=-0.696, p<0.001), G’ after 90 min and 48 h (r=-0.704, p<0.001; r=-0.590, p=0.002), and SFC after 90 min and 48 h (r=-0.722, p<0.001; r=-0.788, p<0.001). Neither OBC nor OL were correlated with crystal diameter or the number of crystals. </p><div><br>Resources in this dataset:</div><br><ul><li><p>Resource Title: Dataset: Relationship between oil binding capacity and physical properties of interesterified soybean oil.</p> <p>File Name: Soy-Based Fat Data-20220322T193118Z-001.zip</p><p>Resource Description: Brief description of collection and processing of data: The physical properties of an interesterified soybean oil sample were evaluated after 90 min of isothermal crystallization as well as after storage at 22 °C and 5 °C for 48 h. Three concentrations of the interesterified soybean oil were used – 100%, 50% diluted 50% with soybean oil, and 20% diluted 80% with soybean oil. Four treatments were applied to the samples – non-sonicated fast cooling, non-sonicated slow cooling, sonicated fast cooling, and sonicated slow cooling. The following physical properties were measured - crystal microstructure, hardness, solid fat content, elasticity, melting behavior, oil binding capacity, and oil loss. </p>
<p>Description of files: There are 8 folders. Folders Figure 4; Figure 5; Figure 6,7; Figure 9; Figure 10; Table 2, Figure 1, 2, 3; Table 3, 4, Figure 8; XRD contain the experimental data reported in the manuscript. Figure 4 contains 1 xlsx file; Figure 5 contains 3 xlsx files; Figure 6,7 contains 324 txt files; Figure 9 contains 3 xlsx files; Figure 10 contains 2 xlsx files; Table 2, Figure 1, 2, 3 contains 37 xlsx files and 324 JPG files; Table 3, 4, Figure 8 contains 225 txt files; XRD contains 3 xlsx files. There are a total of 49 xlsx spreadsheets, 549 txt files, and 324 JPG files. </p>
<p>Definition of acronyms, codes, and abbreviations:
EIESOY = interesterified soybean oil
SFA = saturated fatty acids
HIU = high-intensity ultrasound
FCR = fast-cooling rate
SCR = slow-cooling rate
TAG = triacylglycerols
OBC = oil binding capacity
OL = oil loss
SFC = Solid fat content
DSC = differential scanning calorimeter
PLM = polarized light microscope </p>
<p>Description or definition any other unique information that would help others use your data: The data was collected as described in the manuscript.</p>
<p>Descriptions of parameters/variables
a. Temporal (beginning and end dates of data collection): 2020-2021
b. Instruments used and units of measurements: Described in the manuscript.
c. Column headings of data files (for tabular data): Within the xlsx and txt files.
d. Location/GIS Coverage (if applicable to data): N/A
e. Symbol used for missing data: N/A
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