Data from: Design-Driven Production of Soybean Oil-Based Structured Fats as Potential Substitutes for Palm-Based Fats

Under accelerated storage at 50°C for 35 days, the 65% TSFA product showed the slowest rise in total oxidation value (9.13–32.80). This study demonstrated a technology-oriented, systematic framework for producing palm olein-like, palm oil-like, and palm stearin-like structured fats from a single non-tropical feedstock. By integrating interpolation-based compositional targeting, validation, scale-up, and post-reaction purification, the study established a practical route for tailoring soybean oil across distinct functional fat classes relevant to food applications.

The results also identified the main practicability trade-offs of the approach, particularly the balance between improved functionality at higher C16:0 incorporation and the increased purification burden to remove unreacted C16:0 and yield loss associated with such products.</p><p dir="ltr">See the README file for a description of files and explanation of variables.</p>