Explore this issueApril/May 2014
Many of the sauces used in frozen meals are oil-in-water emulsions that consist of fat droplets dispersed within an aqueous medium. This type of emulsion must remain physically and chemically stable throughout processing, freezing, storage, and defrosting conditions. Knowledge of the fundamental physicochemical mechanisms responsible for the stability of emulsion-based sauces is needed to design and produce high-quality sauces with the desired sensory characteristics. This review provides an overview of the current understanding of the influence of freezing and thawing on the stability of oil-in-water emulsions. It focuses on the influence of product composition and homogenization conditions. CLICK HERE for complete article. Comprehensive Reviews in Food Science and Food Safety, Volume 13, Issue 2, pages 98-113, March 2014.