Nanocellulose improves viscoelasticity and freeze-thaw stability of water-in-oil emulsion gels

Water-in-oil (W/O) emulsions are susceptible to destabilization during freeze-thaw cycles, compromising food quality and limiting their applications. Herein, a stable W/O emulsion gel was developed by incorporating reversible nanocellulose hydrogels as the inner aqueous phase and a sucrose ester-beeswax oleogel as the outer phase. The smallest droplets (2.05 μm) and highest complex modulus (2888.85 Pa) was observed in the W/O emulsions with 0.6 % nanocellulose. Additionally, both linear and nonlinear rheological assessments demonstrated that the viscoelastic interval widths and vibrational yield stress points of this emulsion remained virtually unaltered after freeze-thaw cycling, attributed to the fact that the nanocellulose hydrogel restricts water mobility and inhibits ice crystallization. Stability experiments confirmed that the emulsions containing 0.6 % nanocellulose exhibited better freeze-thaw stability (66.85 % oil binding capacity decreased by only 2 % after freeze-thaw cycles). These findings offer valuable technical insights for the potential use of W/O emulsions as fat substitutes in frozen foods.