Destabilization of mayonnaise induced by lipid crystallization upon freezing

Abstract

The thermal and rheological history of mayonnaise during freezing and its dispersion stability after the freeze-thaw process were investigated. Mayonnaise was cooled to freeze and stored at -20 to -40 °C while monitoring the temperature; penetration tests were conducted on the mayonnaise, which was sampled at selected times during isothermal storage at -20 °C. Significant increases in the temperature and stress values due to water-phase crystallization and subsequent oil-phase crystallization were observed. The water phase crystallized during the cooling step in all the tested mayonnaise samples. The oil phases of the prepared mayonnaise (with rapeseed oil) and commercial mayonnaise crystallized during isothermal storage after 6 and 4 h, respectively, at -20 °C. The dispersion stability was evaluated from the separation ratio, which was defined as the weight ratio of separated oil after centrifuging to the total amount of oil in the commercial mayonnaise. The separation ratio rapidly increased after 4 h of freezing. This result suggests that crystallization of the oil phase is strongly related to the dispersion stability of mayonnaise.

Induction Periods for Lipid Crystallization of Various Vegetable Oils

“…tions Crystallization behavior is usually ascertained from the exothermic process under temperature-programmed cooling conditions where the sample temperature is lineally decreased using a DSC. As reported previously 13 , different phenomena occur in the non-isothermal process and during isothermal storage, and the shape of the endothermic peak derived from the melting of the lipid crystal also varies greatly. The differences can be ascribed to large and small degrees of supercooling in the non-isothermal process and during isothermal storage, respectively.…”

“…Crystallization behaviors under non-isothermal conditions have been commonly investigated using differential scanning calorimetry DSC 17 , although we mainly investigated the induction period during isothermal storage to understand the processes transpiring during chilled or frozen storage of lipid-containing food. A difference in the melting behavior of rapeseed oil has been recognized between isothermal and non-isothermal storages 13 . However, insufficient knowledge in this area exists to reasonably explain the difference.…”

Crystallization kinetics of safflower and olive oils during low-temperature storage

“…We previously studied the crystallization behavior of rapeseed oil, which is a vegetable oil with a low melting point, particularly the time required for crystallization during isothermal storage, or the induction period of crystallization. In that study, stress measurement, temperature measurement, and differential scanning calorimetry (DSC) analysis revealed that several hours to half a day were required for complete crystallization during the isothermal storage of rapeseed oil at low temperatures (Miyagawa et al, 2015;Miyagawa et al, 2016). X-ray structural analysis showed minute structural changes during the induction period for crystallization and the crystalline polymorphism after crystallization (Miyagawa et al, 2017).…”

An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure

“…Instability of an O/W emulsion is usually evaluated by measuring the formation of free oil layer (Gu et al, ; Le Denmat et al, ), change in turbidity (Aoki et al, ), mean oil‐droplet size (Aoki et al, ; Le Denmat et al, ), oil‐droplet size distribution (Katsuki et al, ), and volume fraction of oil after separation (Magnusson et al, ; Miyagawa et al, ). Measurements of turbidity and oil‐droplet size distribution would be inapplicable to mayonnaise‐like semisolid dressing, which contains less amounts of oil and more kinds of ingredients such as thickener and additional emulsifier than mayonnaise, because of its low dispersibility in water.…”