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Data from: Effect of storage time on physical properties of sonocrystallized all-purpose shortening

posted on 2024-02-13, 14:38 authored by Silvana Martini

The purpose of this study was to determine the effect of high-intensity ultrasound (HIU) on the physical properties of an all-purpose shortening and to evaluate how these properties changed during storage (48 hr; 4, 12, and 24 weeks) at 5 °C and 25 °C. Samples were crystallized at 30 °C for 60 min with and without the application of HIU (20 kHz; 3.2 mm-diameter tip, 168 μm amplitude, 10 s). After crystallization, physical properties, such as hardness, elasticity, melting behavior, and solid fat content (SFC), were measured. These properties were also measured during storage. The effect of HIU was significant in changing the SFC, hardness, G' and G", melting enthalpy, and microstructure of the samples. After 60 min of crystallization, the sonicated samples had higher values of SFC, hardness, elasticity, and melting enthalpy than the ones obtained without sonication (P < 0.05). Changes in these physical properties were associated with the microstructure of the samples since sonication generated smaller, more uniformly sized crystals as well as increased the number of crystals. No differences were observed in the G' of the sonicated samples stored at 25 °C as a function of the storage period. The G' of the non-sonicated samples increased until 12 weeks of storage and was maintained up to 24 weeks, suggesting that sonication speed up the formation of a stable crystalline network. Samples stored at 5 °C showed higher value in hardness, G' and G", and SFC than the ones stored at 25 °C.

Resources in this dataset:

  • Resource Title: README.

    File Name: README.txt

    Resource Description: This file contains the README (including the data dictionary) for the dataset.

  • Resource Title: APD Data.

    File Name:

    Resource Description: There are 6 folders in a zipped directory. Folders Figure 1, 2 and 3, Figure 4, 5, and Table 3, Figure 6 and Table 4, Figure 7, Table 1, and Table 2 contain the experimental data reported in the manuscript. Figures 1, 2, and 3 have 18 BMP files, Figure 4, 5, and Table 3 have 181 CSV spreadsheets, Figure 6 and Table 4 have 121 CSV spreadsheets, Figure 7 has 169 CSV spreadsheets, Table 1 has 1 CSV spreadsheets, and Table 2 has 1 CSV spreadsheets. There are a total of 473 CSV spreadsheets and 18 BMP files.


USDA-NIFA: 2017-67017-26476


Data contact name

Martina, Silvana

Data contact email


Ag Data Commons

Intended use

The physical manipulation of lipids is important the food industry. These Data show the results achieved by modifying oil according to the described processes, which can be used to determine how the flavor and texture of lipids used in food production can be modified to obtain more desirable palatability.

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Temporal Extent Start Date


Temporal Extent End Date



  • Not specified

Geographic Coverage


Geographic location - description

Utah State University, Logan, UT 84322, United States

ISO Topic Category

  • economy

National Agricultural Library Thesaurus terms

storage time; ultrasonics; crystallization; hardness; thermal properties; lipid content; melting; enthalpy; microstructure; sonication; crystals; storage temperature; shortenings

Primary article PubAg Handle

Pending citation

  • No

Public Access Level

  • Public

Preferred dataset citation

Martini, Silvana (2020). Data from: Effect of storage time on physical properties of sonocrystallized all-purpose shortening. Ag Data Commons.

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