Freeze-Thaw Stability of Food Emulsions
DOI:
https://doi.org/10.14456/fabj.2018.2Keywords:
Freeze thaw process, Emulsion stability, Lipid crystallization, Ice crystallization, Coalescence, Partial coalescenceAbstract
Many types of foods are oil-in-water emulsions; for example, coconut milk, mayonnaise, cream, salad dressing, and sauce. These foods can be stored at freezing conditions to provide longer shelf life. During the crystallization of oil and water, partial coalescence or coalescence might occur, causing emulsions to lose its stability and separated into oil layers after thawing.
A number of research had been investigating on the stability of emulsions prepared by different types of oils and various methods to improve emulsion stability had been found. These included using food emulsifiers that modified fat crystallization, using thick proteins or modified proteins or modified starch as emulsifiers, coating oil droplets with biopolymer membranes, coating oil droplets with solid particles, and the addition of some osmotic solutes or soluble biopolymer in the aqueous phase. This review article explained the emulsion destabilization mechanisms and introduced different food additives that can be applied to improve emulsion stability and increase the quality of frozen food products in the food industry.
References
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Thanasukarn, P., Pongsawatmanit, R. and McClements, D.J. 2006a. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. Journal of Agricultural and Food Chemistry. 54(10): 3591–3597.
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Ariyaprakai, S., Tanachote, L. and Pradipasena, P. 2013. Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween. Food Hydrocolloids. 30: 358–367.
Ariyaprakai, S. and Tananuwong, K. 2015. Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens. Journal of Food Engineering. 152: 57–64.
Cornacchia, L. and Roos, Y.H. 2011. Lipid and water crystallization in protein-stabilised oil-in-water emulsions. Food Hydrocolloids. 25(7): 1726–1736.
Degner, B.M., Olson, K.M., Rose, D., Schlegel, V., Hutkins, R. and McClements, D.J. 2013. Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions. Journal of Food Engineering. 119(2): 244–253.
Donsì, F., Wang, Y. and Huang, Q. 2011. Freeze–thaw stability of lecithin and modified starch-based nanoemulsions. Food Hydrocolloids. 25(5): 1327–1336.
Ghosh, S. and Coupland, J. N. 2008. Factors affecting the freeze-thaw stability of emulsions. Food Hydrocolloids. 22(1): 105–111.
Ghosh, S., Cramp, G.L. and Coupland, J.N. 2006. Effect of aqueous composition on the freeze-thaw stability of emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 272(1–2): 82–88.
Ishibashi, C., Hondoh, H. and Ueno, S. 2016. Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions. Food Research International. 89 Part 1: 604–613.
Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E.A. and McClements, D.J. 2005. Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocolloids. 19(6): 1044–1053.
Magnusson, E., Rosén, C. and Nilsson, L. 2011. Freeze–thaw stability of mayonnaise type oil-in-water emulsions. Food Hydrocolloids. 25(4): 707–715.
Marefati, A., Rayner, M., Timgren, A., Dejmek, P. and Sjöö, M. 2013. Freezing and freeze-drying of Pickering emulsions stabilized by starch granules. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 436: 512–520.
Mun, S., Cho, Y., Decker, E.A. and McClements, D.J. 2008. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets. Journal of Food Engineering. 86(4): 508–518.
Mun, S., Decker, E.A. and McClements, D.J. 2006. Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes. Journal of Colloid and Interface Science. 296(2): 581–590.
O’Regan, J. and Mulvihill, D. M. 2010. Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates. Food Chemistry. 119(1): 182–190.
Ogawa, S., Decker, E.A. and McClements, D.J. 2003. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. Journal of Agricultural and Food Chemistry. 51(8): 5522–5527.
Palanuwech, J. and Coupland, J.N. 2003. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 223(1–3): 251–262.
Palazolo, G.G., Sobral, P.A. and Wagner, J.R. 2011. Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates. Food Hydrocolloids. 25(3): 398–409.
Sakamoto, M., Ohba, A., Kuriyama, J., Maruo, K., Ueno, S. and Sato, K. 2004. Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion. Colloids and Surfaces B: Biointerfaces. 37(1–2): 27–33.
Thanasukarn, P., Pongsawatmanit, R. and McClements, D.J. 2004. Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions. Food Hydrocolloids. 18(6): 1033–1043.
Thanasukarn, P., Pongsawatmanit, R. and McClements, D.J. 2006a. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. Journal of Agricultural and Food Chemistry. 54(10): 3591–3597.
Thanasukarn, P., Pongsawatmanit, R. and McClements, D.J. 2006b. Utilization of layer-by-layer interfacial deposition technique to improve freeze-thaw stability of oil-in-water emulsions. Food Research International. 39(6): 721–729.
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Published
2017-07-19
How to Cite
Ariyaprakai, Suwimon. 2017. “Freeze-Thaw Stability of Food Emulsions”. Food and Applied Bioscience Journal 6 (1):18-27. https://doi.org/10.14456/fabj.2018.2.
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Section
Food Processing and Engineering
