The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions

C.V. Nikiforidis, V. Kiosseoglou*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

31 Citations (Scopus)


The process of heat-induced destabilization of yolk-based emulsions and the role of Tween addition in inhibiting droplet aggregation/coalescence in the thermally treated emulsions were investigated. The aim of the study was to understand the mechanism behind yolk emulsion destabilization during the application of processes such as pasteurization/sterilization and/or cooking. Data on emulsion particle size distribution were combined with results on yolk protein adsorption to clarify the role of the unadsorbed yolk protein fraction in the destabilization of the thermally treated emulsion. Surface tension measurements were also conducted to investigate yolk protein-Tween interactions at the air/water interface and their effect on emulsion stability. The presence in the emulsion continuous phase of unadsorbed yolk protein is crucial for the thermal destabilization of the system. Tween addition inhibits droplet flocculation/coalescence phenomena by shielding the reactive groups of protein molecules adsorbed at the droplet surfaces and those of unadsorbed proteins in the emulsion continuous phase which become available for interaction following heating and protein denaturation.

Original languageEnglish
Pages (from-to)1310-1318
Number of pages9
JournalFood Hydrocolloids
Issue number8
Publication statusPublished - Dec 2007
Externally publishedYes


  • Creaming
  • Egg yolk
  • Emulsions
  • Protein adsorption
  • Tween

Fingerprint Dive into the research topics of 'The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions'. Together they form a unique fingerprint.

Cite this