Progress of Freeze-thaw Stability of Pickering Emulsion

SONG Ziyue; YANG Yang; SU Dan; REN Likun; BIAN Xin; MA Zhanqian; LI Xiaomei; ZHANG Na

doi:10.13386/j.issn1002-0306.2020120041

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 420-426. > DOI: 10.13386/j.issn1002-0306.2020120041

SONG Ziyue, YANG Yang, SU Dan, et al. Progress of Freeze-thaw Stability of Pickering Emulsion[J]. Science and Technology of Food Industry, 2022, 43(2): 420−426. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120041.

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Progress of Freeze-thaw Stability of Pickering Emulsion

Key Laboratory of Food Science and Engineering in Universities of Heilongjiang Province, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150076, China

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Received Date: December 16, 2020
Available Online: November 16, 2021

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Abstract

Abstract

The freeze-thaw stability of Pickering emulsion refers to the relatively stable characteristics of Pickering emulsion after undergoing a freeze-thaw cycle. In recent years, the research on the freeze-thaw stability of Pickering emulsion has been intensified. Research suggests that Pickering emulsion has a viscoelastic layer and a gel network structure that can effectively block the damage caused by ice crystals stress, and has good freeze-thaw stability. At present, Pickering emulsion is widely used in food as an active substance embedding agent, food packaging material and lipid substitute. Therefore, Pickering emulsion with freeze-thaw stability has potential commercial value. There are many factors affecting freeze-thaw stability, mainly temperature, ionic strength, particle composition, modification and preparation techniques, etc. This paper reviews the mechanism of freeze-thaw stability of Pickering emulsion and the research progress of factors affecting freeze-thaw stability. With the development of Pickering emulsion in food and various fields, the mechanism of freeze-thaw stability of Pickering emulsion based on molecular level will arouse people's interest.
- Pickering emulsion,
- freeze-thaw stability,
- frozen food

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References

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