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The structural stability of freeze-thawed o/w emulsions.

Number: pap. C2-107

Author(s) : HASHIOKA Y., WATANABE M., SUZUKI T.

Summary

Coalescence and phase separation of food oil-in-water (o/w) emulsions such as mayonnaise, dressing and milk are often induced by fat crystallization in a process of freeze-thawing. In this work, the crystallization behavior of oil in subzero temperatures and destabilization of emulsion structure were investigated using differential scanning calorimetry (DSC) and a polarized optical microscopy with cold stage in o/w emulsions. DSC measurements revealed the crystallization temperature in canola oil emulsion; that is, emulsified canola oil crystallized rapidly from -45 to -60°C. Also, it was found by polarized optical microscopy that the different types of emulsifier made differences on the structural destabilization in some cases. The result suggested that the coalescence of oil droplets was not only induced by fat crystallization, but depends on destabilizing of o/w interface.

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Pages: 4 p.

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Details

  • Original title: The structural stability of freeze-thawed o/w emulsions.
  • Record ID : 30005152
  • Languages: English
  • Source: ACRA2010. Asian conference on refrigeration and air conditioning: Tokyo, Japan, June 7-9, 2010.
  • Publication date: 2010/06/07

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