Freeze–thaw stability of mayonnaise type oil-in-water emulsions

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

“…In fact, an increase in stability with oil replacement was found in other studies of oil-in-water emulsions formulated solely with egg yolk, due to the addition of substances with an emulsifier or thickener capacity (Bortnowska et al, 2014;Mun et al, 2009;Nikzade et al, 2012). Oil-in-water emulsions are prone to destabilisation in the freezethaw process (Magnusson, Rosén, & Nilsson, 2011), because of the large volume expansion of the aqueous phase during crystallisation (Ghosh & Coupland, 2008). This forces the oil droplets still closer together (Saito et al, 1999) and it is possible that the ice crystals formed during freezing will break the oil droplets and alter their interfacial membranes.…”

“…This phenomenon could be attributed to the hydrophilic nature of the paste, which may stabilise water during crystallisation and maintain separated the oil droplets, protecting against possible coalescence. Magnusson et al (2011) reported that stability to the freeze-thaw process may be increased by altering the crystallisation of the aqueous phase. This presumably took place when adding the extruded flour, whose pregelatinised starch trapped the free water and diminished the number of crystals, and, thus, volume expansion of the aqueous phase.…”

Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering

“…In this work, sunflower oil used as the dispersed phase because Magnusson et al (2011), in the study of the freeze-thawing of emulsions prepared with different vegetable oils, reported that emulsions prepared with sunflower oil were the most coalescence stable (least increase in droplet size) after repeated freeze-thaw cycles (Magnusson et al, 2011). DSC used to study the crystallization behaviour of primary, secondary and tertiary emulsions.…”

“…Before analyzing the emulsion samples by DSC, we have made calorimetric measurements on the. DSC test showed to crystallize bulk oil started at ~ -18 °C (Fig 1) (Magnusson et al, 2011;Palazolo et al, 2011). For the oil phase remains almost in liquid state, emulsions subjected to freezing at -20 °C (only 2 °C below the onset of crystallization of sunflower oil) for 24 h. Figure 2 shows the thermograms got on repeated cooling of primary emulsion.…”

Functionality-driven fractionation the need for mild food processing

“…When such an emulsion is cooled below 0 °C, the aqueous phase will form two phases, being a phase containing pure ice crystals and another phase containing an aqueous liquid enriched in solutes. Most of the oil droplets will be present as well in this aqueous phase (Ghosh et al 2006;Thanasukarn et al 2004;Aronson et al 1994;Magnusson et al 2011). When the dispersed oil phase in the liquid phase is not able to move freely anymore (i.e.…”