FACTORS AFFECTING MAYONNAISE DESTABILIZATION DURING FREEZING

Abstract

The destabilization or phase separation of oil-in-water (O/W) emulsions, such as mayonnaise, is common during freezing and after thawing. However, emulsions must remain physically and chemically stable throughout processing, freeze-storage, and thawing. Different factors associated with the destabilization of mayonnaise and other O/W food emulsions include emulsifier, salt, and sugar concentrations, microstructure, cooling temperature, and crystallization of the oil and water phases. Herein, the role of each factor is reviewed, with probable mechanisms discussed. Knowledge of the fundamental physicochemical processes responsible for the stability of mayonnaise-type emulsions will aid the design of quality storage attributes.