Effect of aqueous composition on the freeze-thaw stability of emulsions |
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| Affiliation: | 1. Department of Food Biotechnology, Faculty of Biotechnology, Assumption University, Hua Mak, Bangkok 10240, Thailand;2. Department of Food Technology, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok 10330, Thailand;1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;2. Synergetic Innovation Center of Food Safety and Nutrition, Harbin 150030, China;1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China;2. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, 40546, USA;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;1. Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Weigang 1, Nanjing, 210095, People’s Republic of China;2. Department of Food Science, The University of Tennessee, 2510 River Drive, Knoxville, 37996, USA |
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| Abstract: | The freeze-thaw induced coalescence of sodium caseinate stabilized n-hexadecane emulsions was investigated as a function of added protein (0–2 wt.%), fat (0–40 wt.%) and aqueous sugar (0–2 wt.% sucrose, maltose, glucose, corn syrup solids) contents. For all variables there was a critical dependence on aqueous phase composition. Emulsions were stable to small decreases in aqueous protein or sugar content to a critical point below which the extent of destabilization increased linearly. We hypothesize the stability of frozen emulsions depends on the mechanical capacity of the lamellae separating them to resist the pressure of the growing ice phase. Sugar serves to reduce the amount of ice (as measured by differential scanning calorimetry) and hence the pressure, while aqueous protein reinforces the lamellae. |
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