Influence of Maltodextrin Type and Multi-layer Formation on the Freeze-Thaw Stability of Model Beverage Emulsions Stabilized with β-Lactoglobulin

摘要

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 l-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-t-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.