Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points

Abstract

Mayonnaise is a preferred dressing that is routinely used in many regions. Distribution of products containing frozen mayonnaise is highly desirable due to the development of cold chain and changing lifestyle. However, freezing and thawing of mayonnaise result into separate oil and aqueous phases. A detailed mechanism of this phenomenon is still unknown. In this study, the destabilization of frozen emulsions, using rapeseed, safflower, olive, rice bran, and soybean oils as the oil phase was examined, in which these oil phases crystallize at lower temperature than the aqueous one. The vegetable oils exhibit different crystallization behavior. Irrespective of the type of vegetable oil, it was found that smaller the difference between the storage temperature and the melting point of the oil, which was estimated from the fatty acid composition, quicker was the destabilization of the emulsion prior to the growth of the oil crystal. We consider that the change in the crystallization process of the oil phase increases the energy at the oil–water interface and destabilizes the emulsion.