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


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.



Document Type




File Format

.txt, .zip, .csv, .bmp

Viewing Instructions

Files will need to be unzipped.

Publication Date



USDA, National Institute of Food and Agriculture (NIFA)


Ag Data Commons

Award Number

USDA, National Institute of Food and Agriculture (NIFA) 2017-67017-26476

Award Title

Understanding bubble dynamics in sonicated edible lipids to improve their physiochemical properties.


The physical properties of sonicated and non-sonicated all-purpose shortening (APS) were evaluated after 60 min of crystallization and after the storage at 5 °C and 25 °C for 48 hr, 4, 12, and 24 weeks. The samples were measured by differential scanning calorimeter (DSC), rheometer, pulsed nuclear magnetic resonance equipment (p-NMR), texture profile analyzer (TPA), and a polarized light microscope (PLM)

Referenced by

Lee, J., Marsh, M. and Martini, S. (2020), Effect of storage time on physical properties of sonocrystallized all‐purpose shortening. Journal of Food Science, 85: 3391-3399.

Start Date


End Date




Code Lists

See the README.txt file.

All-purpose shortening = APS

High-intensity ultrasound = HIU

pulsed nuclear magnetic resonance equipment = p-NMR

Solid fat content = SFC

Differential scanning calorimeter = DSC

Texture profile analyzer = TPA

Polarized light microscope = PLM


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.


Food Science


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.