Coalescence of Lipid Emulsions in Floating and Freeze–Thawing Processes: Examination of the Coalescence Transition State Theory

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

“…Oil-in-water emulsions are prone to destabilisation in the freezethaw process (Magnusson, Rosén, & Nilsson, 2011), because of the large volume expansion of the aqueous phase during crystallisation (Ghosh & Coupland, 2008). This forces the oil droplets still closer together (Saito et al, 1999) and it is possible that the ice crystals formed during freezing will break the oil droplets and alter their interfacial membranes. This makes them more susceptible to coalescence and phase separation after thawing (Thanasukarn, Pongsawatmanit, & McClements, 2004).…”

Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

“…When the water phase of an emulsion is frozen and then thawed, extensive aggregation and oiling off have been reported (Ghosh & Coupland, 2008). With the presence of many ice crystals, oil droplets are forced much closer and penetration of ice crystals into oil droplets leads to the rupture of interfacial membrane (Saito et al, 1999). Moreover, the lower level of liquid water in the frozen emulsion results in increased ionic strength, which could screen electrostatic repulsion between droplets and promote flocculation.…”

“…In the food industry, sugars/polyols, e.g., maltose, sucrose, sorbitol, are widely added as cryoprotectants to improve freezeethaw stability of food emulsions (Gu, Decker, & McClements, 2007;Saito et al, 1999). It is generally recognized that the presence of sugars can decrease the freezing temperature of water, and increase the amount of unfrozen water available to disperse the oil droplets (Thanasukarn, Pongsawatmanit, & McClements, 2004).…”

Cationic liposomes in double emulsions for controlled release

“…What is more, simple emulsions stabilized by the PC lipid have also been reported to remain stable throughout the freeze-thaw treatment [35,36], presumably because high-molecular-weight emulsifiers like lipids are less likely to diffuse between interfaces of emulsions. It was proposed that coalescence, induced by intermixing of the surface lipids among emulsion droplets, and subsequent merging of the monolayers within the interfaces, does not occur during freezethawing of lipid emulsions stabilized by PC lipid [36].…”