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Freeze-Thaw Stability of Food Emulsions |
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| รหัสดีโอไอ | |
| Creator | Suwimon Ariyaprakai |
| Title | Freeze-Thaw Stability of Food Emulsions |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2561 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 6 |
| Journal No. | 1 |
| Page no. | 18-27 |
| Keyword | Freeze thawprocess, Emulsion stability, Lipid crystallization, Ice crystallization, Coalescence, Partial coalescence |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/85464 |
| ISSN | 2286-8615 |
| Abstract | Many types of foodsare oil-in-water emulsions; for example, coconut milk, mayonnaise, cream, salad dressing, and sauce. These foods can be stored at freezing conditionsto provide longer shelf life. During the crystallization of oil and water, partial coalescence or coalescence might occur, causing emulsions to lose its stability and separatedinto oil layers after thawing.A number of research had been investigating onthestability of emulsions prepared by different types of oilsand various methods to improve emulsion stability had been found. These included using food emulsifiersthat modified fat crystallization, using thick proteins or modified proteins or modified starch as emulsifiers, coating oil droplets with biopolymer membranes, coating oil droplets withsolid particles, and the addition of some osmotic solutes or soluble biopolymer in the aqueous phase. This review article explained the emulsion destabilization mechanisms and introduced different food additives that can be applied to improve emulsion stability and increase the quality of frozen food productsin the food industry |
