Factors influencing the freeze-thaw stability of emulsion-based foods

Brian M. Degner, Cheryl Chung, Vicki Schlegel, Robert Hutkins, David Julian Mcclements

Research output: Contribution to journalArticle

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Abstract

Many of the sauces used in frozen meals are oil-in-water emulsions that consist of fat droplets dispersed within an aqueous medium. This type of emulsion must remain physically and chemically stable throughout processing, freezing, storage, and defrosting conditions. Knowledge of the fundamental physicochemical mechanisms responsible for the stability of emulsion-based sauces is needed to design and fabricate high-quality sauces with the desired sensory attributes. This review provides an overview of the current understanding of the influence of freezing and thawing on the stability of oil-in-water emulsions. In particular, it focuses on the influence of product composition (such as emulsifiers, biopolymers, salts, and cryoprotectants), homogenization conditions, and freezing/thawing conditions on the stability of emulsions. The information contained in this review may be useful for optimizing the design of emulsion-based sauces for utilization in commercial food products.

Original languageEnglish (US)
Pages (from-to)98-113
Number of pages16
JournalComprehensive Reviews in Food Science and Food Safety
Volume13
Issue number2
DOIs
StatePublished - Mar 1 2014

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ASJC Scopus subject areas

  • Food Science

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