Abstract
The process of heat-induced destabilization of yolk-based emulsions and the role of Tween addition in inhibiting droplet aggregation/coalescence in the thermally treated emulsions were investigated. The aim of the study was to understand the mechanism behind yolk emulsion destabilization during the application of processes such as pasteurization/sterilization and/or cooking. Data on emulsion particle size distribution were combined with results on yolk protein adsorption to clarify the role of the unadsorbed yolk protein fraction in the destabilization of the thermally treated emulsion. Surface tension measurements were also conducted to investigate yolk protein–Tween interactions at the air/water interface and their effect on emulsion stability. The presence in the emulsion continuous phase of unadsorbed yolk protein is crucial for the thermal destabilization of the system. Tween addition inhibits droplet flocculation/coalescence phenomena by shielding the reactive groups of protein molecules adsorbed at the droplet surfaces and those of unadsorbed proteins in the emulsion continuous phase which become available for interaction following heating and protein denaturation.
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