Products and co-products of andiroba: amazonian fruit as a new source of high added-value ingredients for food and cosmetic applications

Especifically, the dataset includes data on the characterization of the lipid profile and composition of minor compounds of andiroba oil, on the cold stability, solid fat content, rheological and thermal properties of blends composed of andiroba oil and palm olein.

In addition, there is data on the evaluation of the microstrutucture, rheological characteristics, macroscopic appearance and oxidative stability of andiroba oil emulsions. Finally, data on the optimization of protein extraction from andiroba press-cake are reported, followed by the characterization of the extracts regarding their proximate composition, rheological properties and techno-functional aspects (water solubility, zeta potential, foaming capacity, emulsifying capacity, gelling capacity, water and oil retention).