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

Magnusson, Emma LU ; Rosén, Christer LU and Nilsson, Lars LU (2011) Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers In Food Hydrocolloids 25(4). p.707-715
Abstract
In this paper, the freeze-thaw stability of mayonnaise type oil-in-water emulsions is studied. The emphasis of the experiments have been on the properties of the dispersed oil phase as only small, or no effects, were observed from initial experiments on changing the properties of the aqueous phase within the investigated ranges. Different vegetable oils are investigated in order to relate the composition of the oil phase to the stability of the corresponding emulsion. The crystallization behaviour of the oils is studied with differential scanning calorimetry (DSC) and by freeze-thaw experiments in bulk systems. The amounts of triacylglycerides in the oils that theoretically crystallize at different temperatures are also calculated.... (More)
In this paper, the freeze-thaw stability of mayonnaise type oil-in-water emulsions is studied. The emphasis of the experiments have been on the properties of the dispersed oil phase as only small, or no effects, were observed from initial experiments on changing the properties of the aqueous phase within the investigated ranges. Different vegetable oils are investigated in order to relate the composition of the oil phase to the stability of the corresponding emulsion. The crystallization behaviour of the oils is studied with differential scanning calorimetry (DSC) and by freeze-thaw experiments in bulk systems. The amounts of triacylglycerides in the oils that theoretically crystallize at different temperatures are also calculated. Moreover, the impact of the freezing rate on the stability of emulsions is investigated. Large differences in freeze-thaw stability of emulsion prepared with different oils are observed. By principal component analysis (PCA) the stability of the emulsion could be correlated with the composition and crystallization behaviour of the oils. Small/no effects of the addition of different substances (for example polyglycerol esters and trehalose) to both oil and water phase are observed. Moreover, the experiments on the freezing conditions show that alteration of the freezing rate have a large impact on the freeze-thaw stability. (C) 2010 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
Mayonnaise, Freeze-thaw stability, Oil crystallization, Egg yolk, Emulsion
in
Food Hydrocolloids
volume
25
issue
4
pages
707 - 715
publisher
Elsevier
conference name
Conference on Food Colloids 2010 - On the Road From Interfaces to Consumers
external identifiers
  • wos:000287309700019
  • scopus:79851509928
ISSN
1873-7137
0268-005X
DOI
10.1016/j.foodhyd.2010.08.024
language
English
LU publication?
yes
id
da80e939-3763-4b24-8a48-9509e20528cd (old id 1872918)
date added to LUP
2011-04-26 10:57:50
date last changed
2017-11-05 03:18:19
@inproceedings{da80e939-3763-4b24-8a48-9509e20528cd,
  abstract     = {In this paper, the freeze-thaw stability of mayonnaise type oil-in-water emulsions is studied. The emphasis of the experiments have been on the properties of the dispersed oil phase as only small, or no effects, were observed from initial experiments on changing the properties of the aqueous phase within the investigated ranges. Different vegetable oils are investigated in order to relate the composition of the oil phase to the stability of the corresponding emulsion. The crystallization behaviour of the oils is studied with differential scanning calorimetry (DSC) and by freeze-thaw experiments in bulk systems. The amounts of triacylglycerides in the oils that theoretically crystallize at different temperatures are also calculated. Moreover, the impact of the freezing rate on the stability of emulsions is investigated. Large differences in freeze-thaw stability of emulsion prepared with different oils are observed. By principal component analysis (PCA) the stability of the emulsion could be correlated with the composition and crystallization behaviour of the oils. Small/no effects of the addition of different substances (for example polyglycerol esters and trehalose) to both oil and water phase are observed. Moreover, the experiments on the freezing conditions show that alteration of the freezing rate have a large impact on the freeze-thaw stability. (C) 2010 Elsevier Ltd. All rights reserved.},
  author       = {Magnusson, Emma and Rosén, Christer and Nilsson, Lars},
  booktitle    = {Food Hydrocolloids},
  issn         = {1873-7137},
  keyword      = {Mayonnaise,Freeze-thaw stability,Oil crystallization,Egg yolk,Emulsion},
  language     = {eng},
  number       = {4},
  pages        = {707--715},
  publisher    = {Elsevier},
  title        = {Freeze-thaw stability of mayonnaise type oil-in-water emulsions},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2010.08.024},
  volume       = {25},
  year         = {2011},
}