Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions
| Autor: | Kazutaka Katsuki, Shuji Adachi, Yayoi Miyagawa, Kyuya Nakagawa |
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| Rok vydání: | 2017 |
| Předmět: |
Chemistry
Fraction (chemistry) 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040401 food science law.invention 0404 agricultural biotechnology Chemical engineering law Oil phase Dispersion stability Emulsion Crystallization 0210 nano-technology Food Science |
| Zdroj: | Journal of Food Science. 82:1569-1573 |
| ISSN: | 0022-1147 |
| DOI: | 10.1111/1750-3841.13764 |
| Popis: | Freezing and thawing of oil-in-water (O/W) emulsion-type foods bring about oil-water separation and deterioration; hence, the effects of freezing and thawing conditions on the destabilization of O/W emulsions were examined. The freezing rate and thawing temperature hardly affected the stability of the O/W emulsion. O/W emulsions having different oil fractions were stored at temperatures ranging from -30 to -20 °C and then thawed. The stability after thawing depended on the storage temperature, irrespective of the oil fraction of the emulsion. A good correlation was found between the time at which the stability began to decrease and the time taken for the oil to crystalize. These results indicated that the dominant cause for the destabilization of the O/W emulsion during freezing and thawing is the crystallization of the oil phase and that the effects of the freezing and thawing rates on the stability are insignificant. |
| Databáze: | OpenAIRE |
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