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Stabilité structurelle des émulsions huile / eau congelées-décongelées.

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

Numéro : pap. C2-107

Auteurs : HASHIOKA Y., WATANABE M., SUZUKI T.

Résumé

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.

Documents disponibles

Format PDF

Pages : 4 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The structural stability of freeze-thawed o/w emulsions.
  • Identifiant de la fiche : 30005152
  • Langues : Anglais
  • Source : ACRA2010. Asian conference on refrigeration and air conditioning: Tokyo, Japan, June 7-9, 2010.
  • Date d'édition : 07/06/2010

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