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

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

doi:10.1016/j.foodhyd.2003.10.007

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 journal › Article › peer-review

58 Scopus citations

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 language	English (US)
Pages (from-to)	899-905
Number of pages	7
Journal	Food Hydrocolloids
Volume	18
Issue number	6
DOIs	https://doi.org/10.1016/j.foodhyd.2003.10.007
State	Published - Nov 2004

All Science Journal Classification (ASJC) codes

Food Science
Chemistry(all)
Chemical Engineering(all)

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10.1016/j.foodhyd.2003.10.007

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title = "On the stability of oil-in-water emulsions to freezing",

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.",

author = "Cramp, {Grace L.} and Docking, {Andrea M.} and Supratim Ghosh and Coupland, {John N.}",

note = "Funding Information: This work was partially funded by a grant from the Mark and Nancy Speizer Undergraduate Research Fund in Food Science. We are grateful to Leslie Grant for technical assistance.",

year = "2004",

month = nov,

doi = "10.1016/j.foodhyd.2003.10.007",

language = "English (US)",

volume = "18",

pages = "899--905",

journal = "Food Hydrocolloids",

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publisher = "Elsevier",

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TY - JOUR

T1 - On the stability of oil-in-water emulsions to freezing

AU - Cramp, Grace L.

AU - Docking, Andrea M.

AU - Ghosh, Supratim

AU - Coupland, John N.

N1 - Funding Information: This work was partially funded by a grant from the Mark and Nancy Speizer Undergraduate Research Fund in Food Science. We are grateful to Leslie Grant for technical assistance.

PY - 2004/11

Y1 - 2004/11

N2 - 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.

AB - 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.

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DO - 10.1016/j.foodhyd.2003.10.007

M3 - Article

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VL - 18

SP - 899

EP - 905

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 6

ER -

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

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