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Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin

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Abstract

The influences of maltodextrin (MD) addition and multi-layer formation on the freeze-thaw stability of β-lactoglobulin (β-Lg)-stabilized oil-in-water beverage emulsions (0.1 wt% corn oil, 0.006 wt% β-Lg) were investigated. Various beverage emulsions were prepared depending on MD concentration (0–20 wt%), its dextrose equivalent (M150 or M250), and the presence or absence of additional polysaccharides (pectin, alginate, or ι-carrageenan) coatings around the emulsion droplets. All emulsions (β-Lg- and β-Lg-polysaccharide-coated emulsions) were unstable to experimental freeze-thaw cycling in the absence of MD. In the presence of MD, all emulsions containing M250 had better stability to droplet aggregation than those with M150, regardless of MD concentrations and freeze-thawing. The optimum concentrations of M250 required to prevent emulsions destabilization under the freeze-thawing were 6, 15, and 2% for β-Lg-, β-Lg-ι- carrageenan-, and β-Lg-pectin-coated emulsions, respectively. This study implicates practical information to improve freeze-thaw stability of some beverage emulsion products that inevitably go though freezing during processing.

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Authors and Affiliations

  1. Department of Food and Nutrition, College of Health and Welfare, Kangwon National University, Samcheok, Gangwon, 245-711, Korea

    Jeonghee Surh

  2. Center for Agricultural Biomaterials, Seoul National University, Seoul, 151-921, Korea

    Saehun Mun

  3. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    David Julian McClements

Authors
  1. Saehun Mun
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  2. David Julian McClements
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  3. Jeonghee Surh
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Correspondence to Jeonghee Surh.

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Mun, S., McClements, D.J. & Surh, J. Influence of maltodextrin type and multi-layer formation on the freeze-thaw stability of model beverage emulsions stabilized with β-lactoglobulin. Food Sci Biotechnol 19, 7–17 (2010). https://doi.org/10.1007/s10068-010-0002-5

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  • DOI: https://doi.org/10.1007/s10068-010-0002-5

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