Freeze-thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens

Journal of Food Engineering

Volumn 152, Issue , 2015, Pages 57-64

  Ariyaprakai, Suwimon ^a   Tananuwong, Kanitha ^b  

^a ASSUMPTION UNIVERSITY   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Edible oils; Emulsion stability; Freeze thaw; Partial coalescence; Sucrose esters; Tweens

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; EMULSIONS; ESTERIFICATION; ESTERS; FREEZING; OIL SHALE; OILS AND FATS; STABILITY; THAWING; VEGETABLE OILS;

EMULSION STABILITY; FREEZE-THAW; PARTIAL COALESCENCE; SUCROSE ESTERS; TWEENS;

SUGAR (SUCROSE);

ZEA MAYS;

EID: 84919472306     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.11.023     Document Type: Article

References (29)

1. Arima, S., Ueji, T., Ueno, S., Ogawa, A., Sato, K., 2007. Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives. Colloids Surf., B 55 (1), 98-106.
2. Arima, S., Ogawa, A., Ueno, S., Sato, K., 2009a. Sucrose fatty acid esters on emulsion stability at chilled temperatures of oil-in-water emulsion. J. Jpn. Soc. Food Sci. Technol. - Nippon Shokuhin Kagaku Kogaku Kaishi 56 (4), 236-243.
3. Arima, S., Ueno, S., Ogawa, A., Sato, K., 2009b. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets. Langmuir 25 (17), 9777-9784.
4. Ariyaprakai, S., Tanachote, L., Pradipasena, P., 2013. Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween. Food Hydrocolloids 30, 358-367.
5. Awad, T., 2004. Ultrasonic studies of the crystallization behavior of two palm fats O/W emulsions and its modification. Food Res. Int. 37 (6), 579-586.
6. Awad, T., Sato, K., 2001. Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil-in-water emulsion. J. Am. Oil Chem. Soc. 78 (8), 837-842.
7. Awad, T., Sato, K., 2002. Acceleration of crystallisation of palm kernel oil in oil-in-water emulsion by hydrophobic emulsifier additives. Colloids Surf., B - Biointerfaces 25 (1), 45-53.
8. Cerdeira, M., Martini, S., Candal, R.J., Herrera, M.L., 2006. Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers. J. Am. Oil Chem. Soc. 83 (6), 489-496.
9. Chaleepa, K., Szepes, A., Ulrich, J., 2010. Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil. Chem. Phys. Lipids 163 (4-5), 390-396.
10. Cornacchia, L., Roos, Y.H., 2011. Lipid and water crystallization in protein-stabilised oil-in-water emulsions. Food Hydrocolloids 25 (7), 1726-1736.
11. Coupland, J.N., 2002. Crystallization in emulsions. Curr. Opin. Colloid Interface Sci. 7 (5-6), 445-450.
12. Cramp, G.L., Docking, A.M., Ghosh, S., Coupland, J.N., 2004. On the stability of oil-in-water emulsions to freezing. Food Hydrocolloids 18 (6), 899-905.
13. Douaire, M., di Bari, V., Norton, J.E., Sullo, A., Lillford, P., Norton, I.T., 2014. Fat crystallisation at oil-water interfaces. Adv. Colloid Interface Sci. 203, 1-10.
14. Fredrick, E., Walstra, P., Dewettinck, K., 2010. Factors governing partial coalescence in oil-in-water emulsions. Adv. Colloid Interface Sci. 153 (1-2), 30-42.
15. Ghosh, S., Coupland, J.N., 2008. Factors affecting the freeze-thaw stability of emulsions. Food Hydrocolloids 22 (1), 105-111.
16. Huck-Iriart, C., Candal, R.J., Herrera, M.L., 2009. Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions. Food Biophys. 4 (3), 158-166.
17. Katsuragi, T., Kaneko, N., Sato, K., 2001. Effects of addition of hydrophobic sucrose fatty acid oligoesters on crystallization rates of n-hexadecane in oil-in-water emulsions. Colloids Surf., B - Biointerfaces 20 (3), 229-237.
18. Magnusson, E., Rosen, C., Nilsson, L., 2011. Freeze-thaw stability of mayonnaise type oil-in-water emulsions. Food Hydrocolloids 25 (4), 707-715.
19. McClements, D.J., 2012. Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems. Adv. Colloid Interface Sci. 174, 1-30.
20. Palanuwech, J., Coupland, J.N., 2003. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids Surf., A - Physicochem. Eng. Aspects 223 (1-3), 251-262.
21. Palanuwech, J., Potineni, R., Roberts, R.F., Coupland, J.N., 2003. A method to determine free fat in emulsions. Food Hydrocolloids 17 (1), 55-62.
22. Palazolo, G.G., Sobral, P.A., 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.
23. Povey, M.J.W., 2014. Crystal nucleation in food colloids. Food Hydrocolloids 42 (Part 1(0)), 118-129.
24. Sato, K., Ueno, S., 2011. Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states. Curr. Opin. Colloid Interface Sci. 16 (5), 384-390.
25. Tan, C.P., Che Man, Y.B., 2002. Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation. Food Chem. 76 (1), 89-102.
26. Tangsuphoom, N., Coupland, J.N., 2009. Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers. Food Hydrocolloids 23 (7), 1792-1800.
27. Thanasukarn, P., Pongsawatmanit, R., 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.
28. Vanapalli, S.A., Palanuwech, J., Coupland, J.N., 2002. Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate. Colloids Surf., A - Physicochem. Eng. Aspects 204 (1-3), 227-237.
29. Walstra, P., Vliet, T.V., 2008. Dispersed systems: basic considerations. In: Damodaran, S., Parkin, K., Fennema, O.W. (Eds.), Fennema's Food Chemistry, fourth ed. Taylor & Francis Group, Boca Raton, Florida, pp. 830-833.