Cryogelation of polysaccharide was hypothesized as a novel way to improve the freeze-thaw (FT) stability of emulsion. This hypothesis was tested using a cryogelling polysaccharide − alginate. In the absence of alginate, emulsions stabilized with Tween 20 and sugar esters were not stable against FT treatment. In the presence of alginate, improved stability of emulsions, i.e. less oiling-off was observed after FT treatment at pH 5.0 where cryogelation was not occurred. However, significant improved stability, i.e. complete retarding of creaming, no oiling-off, and smaller emulsion droplet sizes were observed at pH 3.5 and 3.0 where cryogelation was occurred. The improved FT stability was associated with the increased emulsions moduli due to cryogelation. The rheological properties of original emulsions were largely recovered by a heating processing at 35 °C for 2 h. Our results indicated that cryogelation of biopolymers could be used to improve the FT stability of emulsions.

多糖的冷冻凝胶化被认为是提高乳液的冻融稳定性的一种新方法。使用冰冻多糖藻酸盐测试了该假设。在没有藻酸盐的情况下，用吐温20和糖酯稳定的乳液对FT处理不稳定。在藻酸盐存在下，乳液的稳定性得到改善，即在pH 5.0下进行FT处理后观察到较少的油污现象，而没有发生冻胶现象。但是，在发生冰冻凝胶化的pH值为3.5和3.0的情况下，观察到了显着改善的稳定性，即完全延迟了乳化，没有上油，并且观察到了较小的乳液液滴尺寸。FT稳定性的提高与乳液的冻融模量增加有关。通过在35°C下加热2小时，可以很大程度上恢复原始乳液的流变特性。我们的结果表明，生物聚合物的冷冻凝胶化可用于提高乳液的FT稳定性。