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oai:figshare.com:article/33636367 2026-09-22T21:59:58Z category_30563 category_30734 category_30875 portal_1059 item_type_3 month_year_09_2026

Data from: Effect of Chemical Composition of Fat on Crystallization Behavior and Thermodynamic Parameters Nabila Anjum (24833688) Casimir C. Akoh (17482467) Silvana Martini (24726385) Agricultural, veterinary and food sciences Food sciences Other agricultural, veterinary and food sciences crystallization kinetics fat lipids energy <p dir="ltr">This study evaluates the activation free energy of crystallization of three fats (interesterified soybean oil [IESBO], interesterified palm olein [IEPO], and hydrogenated palm kernel oil [FHPKO]) by measuring induction times (λ) of crystallization. Three methods were used to measure λ: (a) through solid fat content (SFC) versus time (discrete method), (b) fitting SFC versus time to the Gompertz equation, and (c) using Differential Scanning Calorimetry (DSC). λ of crystallization was then used to calculate activation free energies of crystallization (ΔGc). The Gompertz equation showed the most consistent data, hence the best method for crystallization analysis. When measuring SFC as a function of time Tc for IESBO ranged from 30°C to 37°C and FHPKO ranged from 31°C to 36.5°C, while for IEPO, Tc was between 24°C and 29.5°C. For IESBO, Gompertz fitting resulted in λ = 0.23 min (Tc = 30°C, with ΔGc = 10.3 KJ/mol) and λ = 34.7 min (Tc = 37°C, with ΔGc = 21.5 KJ/mol). Higher λ was observed for FHPKO at a similar temperature of Tc = 31°C (λ = 5 min) but lower ΔGc of 2.8 KJ/mol. At Tc = 36.5°C longer λ was observed (λ = 64 min, ΔGc of 8.6 KJ/mol) compared to IESBO. These results show that more energy must be delivered to crystallize IESBO samples compared to FHPKO for almost the same Tc. For IEPO λ obtained through Gompertz fitting varied between 2.6 and 38 min at Tc = 24°C and 29.5°C, respectively (ΔGc = 9.9–17.8 KJ/mol). For a supercooling of approximately 10.7°C, ΔGc were 9.5, 2.3, and 0.5 KJ/mol for IESBO, IEPO, and FHPKO, respectively. This suggests that even for the same supercooling, more energy is required to crystallize IESBO, followed by IEPO and that least energy is required for the FHPKO sample.</p><p dir="ltr">The README provides details of methodology and defines the variables observed in each data file.</p> 2026-09-22T21:59:58Z Dataset Dataset 10.15482/USDA.ADC/33636367.v1 https://figshare.com/articles/dataset/Data_from_Effect_of_Chemical_Composition_of_Fat_on_Crystallization_Behavior_and_Thermodynamic_Parameters/33636367 CC BY 4.0