Destabilization of mayonnaise induced by lipid crystallization upon freezing

Figures & data

Fig. 1. Oil-droplet distributions of MN–R (●), MN–S (▴), and MN–C (□).

Fig. 2. DSC analyses of (a) the aqueous phase, (b) MN–R, (c) rapeseed oil, (d) MN–S, and (e) soybean oil.

Fig. 3. Changes in stress over time: Aqueous phase (♢), MN–R (●), rapeseed oil (○), and MN–S (▴).

Fig. 4. Temperature changes during storage at −20, −30, and −40 °C: (a) MN–R, (b) rapeseed oil, (c) MN–S, and (d) soybean oil.

Fig. 5. Temperature changes during storage at −20 °C and separation ratio, X, after the freeze-thaw process of MN–C.