On the stability of oil-in-water emulsions to freezing

Grace L. Cramp, Andrea M. Docking, Supratim Ghosh, John N. Coupland

Research output: Contribution to journalArticle

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Abstract

Oil in water emulsions (40wt%) were prepared from a homologous series of n-alkanes (C10-C18). The samples were temperature cycled in a differential scanning calorimeter (two cycles of 40°C to -50°C to 40°C at 5°C min-1) and in bulk (to -20°C). The emulsions destabilized and phase-separated after freeze-thaw if the droplets were solid at the same time as the continuous phase and were more unstable if a small molecule (SDS or polyoxyethylene sorbitan monolaurate) rather than a protein (whey protein isolate or sodium caseinate) emulsifier was used. The unstable emulsions formed a self-supporting cryo-gel that persisted between the melting of the water and the melting of the hydrocarbon phase. Microscopy provides further evidence of a hydrocarbon continuous network formed during freezing by a mechanism related to partial coalescence which collapses during lipid melting to allow phase separation.

Original languageEnglish (US)
Pages (from-to)899-905
Number of pages7
JournalFood Hydrocolloids
Volume18
Issue number6
DOIs
StatePublished - Nov 1 2004

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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