Freeze-thaw stability of mayonnaise type oil-in-water emulsions
In this paper, the freeze-thaw stability of mayonnaise type oil-in-water emulsions is studied. The emphasis of the experiments have been on the properties of the dispersed oil phase as only small, or no effects, were observed from initial experiments on changing the properties of the aqueous phase within the investigated ranges. Different vegetable oils are investigated in order to relate the comp