Dataset Title: Effect of storage time on physical properties of sonocrystallized all-purpose shortening Name and contact information of PI: a. Name: Silvana Martini b. Institution: Department of Nutrition, Dietetics, and Food Sciences, Utah State University c. Address: 8700 Old Main Hill, Logan, UT 84322, USA d. Email: silvana.martini@usu.edu e. ORCiD ID: 0000-0002-5870-9931 Funding source: USDA-Funder: USDA, National Institute of Food and Agriculture (NIFA) 2017-67017-26476 Abstract: 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. Brief description of collection and processing of data: 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). Description of files: 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. Definition of acronyms, codes, and abbreviations: 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 Description or definition any other unique information that would help others use your data: The data was collected as described in the manuscript. Data is comma-delimited as appropriate. Descriptions of parameters/variables a. Temporal (beginning and end dates of data collection): 2017-2019 b. Instruments used and units of measurements: Described in the manuscript. c. Column headings of data files (for tabular data): Within the comma-delimited files. d. Location/GIS Coverage (if applicable to data): N/A e. Symbol used for missing data: N/A Special software required to use data: N/A Publications that cite or use this data: Lee, J., Marsh, M., & Martini, S. (2020). Effect of storage time on physical properties of sonocrystallized all-purpose shortening. Journal of Food Science, 85 (10): 3391–3399. This data was not derived from another data source.