Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions

B. M. Degner, K. M. Olson, D. Rose, V. Schlegel, R. Hutkins, D. J. McClements

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

The freezing rate used in industrial applications may vary for a number of reasons, such as changes in food mass, food composition, and freezing equipment operation. In this study, we evaluated the influence of freezing rates on the microstructure, stability and physicochemical properties of model emulsion-based sauces. Slow freezing (-0.015 C/min) resulted in a larger mean particle size than fast freezing (-0.11 C/min), which was attributed to increased fat droplet flocculation and coalescence. The influence of various additives (salt, sugar, gums) on the properties of the sauces was also investigated. The addition of 200 mmol/L NaCl promoted droplet flocculation and phase separation whereas 150 mmol/L sucrose inhibited droplet flocculation and phase separation, and inhibited ice crystal growth. The addition of 0.2% xanthan gum promoted flocculation, but inhibited phase separation and ice crystal growth. Our results are interpreted in terms of the influence of the additives on the phase behavior of water, and the colloidal interactions between the fat droplets. This study provides valuable information about the major factors, i.e., salt and sugar, and influence on the stability of emulsion-based products to freeze-thaw abuses, which has important implications for the development of high quality frozen meals.

Original languageEnglish (US)
Pages (from-to)244-253
Number of pages10
JournalJournal of Food Engineering
Volume119
Issue number2
DOIs
StatePublished - Jul 1 2013

Fingerprint

Flocculation
Emulsions
Freezing
microstructure
flocculation
emulsions
freezing
physicochemical properties
droplets
Food
sauces
Ice
Crystallization
crystals
ice
Salts
Fats
salts
sugars
food composition

Keywords

  • Dairy sauces
  • Destabilization
  • Emulsions
  • Freezing
  • Microstructure

ASJC Scopus subject areas

  • Food Science

Cite this

Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions. / Degner, B. M.; Olson, K. M.; Rose, D.; Schlegel, V.; Hutkins, R.; McClements, D. J.

In: Journal of Food Engineering, Vol. 119, No. 2, 01.07.2013, p. 244-253.

Research output: Contribution to journalArticle

@article{273204600e7e412abe3ebec9aade5b6a,
title = "Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions",
abstract = "The freezing rate used in industrial applications may vary for a number of reasons, such as changes in food mass, food composition, and freezing equipment operation. In this study, we evaluated the influence of freezing rates on the microstructure, stability and physicochemical properties of model emulsion-based sauces. Slow freezing (-0.015 C/min) resulted in a larger mean particle size than fast freezing (-0.11 C/min), which was attributed to increased fat droplet flocculation and coalescence. The influence of various additives (salt, sugar, gums) on the properties of the sauces was also investigated. The addition of 200 mmol/L NaCl promoted droplet flocculation and phase separation whereas 150 mmol/L sucrose inhibited droplet flocculation and phase separation, and inhibited ice crystal growth. The addition of 0.2{\%} xanthan gum promoted flocculation, but inhibited phase separation and ice crystal growth. Our results are interpreted in terms of the influence of the additives on the phase behavior of water, and the colloidal interactions between the fat droplets. This study provides valuable information about the major factors, i.e., salt and sugar, and influence on the stability of emulsion-based products to freeze-thaw abuses, which has important implications for the development of high quality frozen meals.",
keywords = "Dairy sauces, Destabilization, Emulsions, Freezing, Microstructure",
author = "Degner, {B. M.} and Olson, {K. M.} and D. Rose and V. Schlegel and R. Hutkins and McClements, {D. J.}",
year = "2013",
month = "7",
day = "1",
doi = "10.1016/j.jfoodeng.2013.05.034",
language = "English (US)",
volume = "119",
pages = "244--253",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier Limited",
number = "2",

}

TY - JOUR

T1 - Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions

AU - Degner, B. M.

AU - Olson, K. M.

AU - Rose, D.

AU - Schlegel, V.

AU - Hutkins, R.

AU - McClements, D. J.

PY - 2013/7/1

Y1 - 2013/7/1

N2 - The freezing rate used in industrial applications may vary for a number of reasons, such as changes in food mass, food composition, and freezing equipment operation. In this study, we evaluated the influence of freezing rates on the microstructure, stability and physicochemical properties of model emulsion-based sauces. Slow freezing (-0.015 C/min) resulted in a larger mean particle size than fast freezing (-0.11 C/min), which was attributed to increased fat droplet flocculation and coalescence. The influence of various additives (salt, sugar, gums) on the properties of the sauces was also investigated. The addition of 200 mmol/L NaCl promoted droplet flocculation and phase separation whereas 150 mmol/L sucrose inhibited droplet flocculation and phase separation, and inhibited ice crystal growth. The addition of 0.2% xanthan gum promoted flocculation, but inhibited phase separation and ice crystal growth. Our results are interpreted in terms of the influence of the additives on the phase behavior of water, and the colloidal interactions between the fat droplets. This study provides valuable information about the major factors, i.e., salt and sugar, and influence on the stability of emulsion-based products to freeze-thaw abuses, which has important implications for the development of high quality frozen meals.

AB - The freezing rate used in industrial applications may vary for a number of reasons, such as changes in food mass, food composition, and freezing equipment operation. In this study, we evaluated the influence of freezing rates on the microstructure, stability and physicochemical properties of model emulsion-based sauces. Slow freezing (-0.015 C/min) resulted in a larger mean particle size than fast freezing (-0.11 C/min), which was attributed to increased fat droplet flocculation and coalescence. The influence of various additives (salt, sugar, gums) on the properties of the sauces was also investigated. The addition of 200 mmol/L NaCl promoted droplet flocculation and phase separation whereas 150 mmol/L sucrose inhibited droplet flocculation and phase separation, and inhibited ice crystal growth. The addition of 0.2% xanthan gum promoted flocculation, but inhibited phase separation and ice crystal growth. Our results are interpreted in terms of the influence of the additives on the phase behavior of water, and the colloidal interactions between the fat droplets. This study provides valuable information about the major factors, i.e., salt and sugar, and influence on the stability of emulsion-based products to freeze-thaw abuses, which has important implications for the development of high quality frozen meals.

KW - Dairy sauces

KW - Destabilization

KW - Emulsions

KW - Freezing

KW - Microstructure

UR - http://www.scopus.com/inward/record.url?scp=84879338464&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84879338464&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2013.05.034

DO - 10.1016/j.jfoodeng.2013.05.034

M3 - Article

AN - SCOPUS:84879338464

VL - 119

SP - 244

EP - 253

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -