Demulsification of oil‐in‐water emulsion under freezing conditions: Effect of crystal structure modifier

Abstract The demulsification of oil‐in‐water (O/W) emulsions under freezing conditions is connected to fat crystallization in the oil droplet. Therefore, demulsification can be prevented by the use of oil with a low melting point, and also by lowering the O/W ratio. However, an oil with a low melting point, such as sunflower, is rather expensive, and the O/W ratio has a significant effect on the texture of emulsions. We searched for an oil that is suitable for the production of a freeze‐stable emulsion and found that soybean oil has unique characteristics. Normally, emulsions are more unstable at lower temperatures; soybean oil emulsion is unstable at −10°C and stable at −20°C. This unique characteristic results from the following two reasons. First, the solid fat content of soybean oil is almost the same at −10 and −20°C. Second, small crystals form a larger network over a period of time, and the higher temperature promotes faster restructuring. This structure formation was microscopically observed with the use of a thermostated stage. Structure formation was suppressed with the addition of a crystal structure modifier, polyglycerol fatty acid full ester, which also suppressed coalescence.