Freezing stabilization during

Methylcellulose is used as a thickener in sauces and salad dressings, and as a thickener and stabilizer in ice cream, where it helps prevent ice crystals from forming during freezing or during refreezing after a thaw. 

Rudolph, A. S., and Crowe, J. H. (1985). Membrane stabilization during freezing The role of two natural cryoprotectants, trehalose and proline, Cryobiology, 22, 367-377. 

Strauss G, Schurtenberger P, Hauser H. The interaction of saccharides with lipid bilayer vesicles stabilization during freeze-thawing and freeze-drying. Bio-chim Biophys Acta 1986 858 169. 

A stabilising effect in the presence of salt was also noted by Aronson and Petko [90]. Addition of various electrolytes was shown to lower the interfacial tension of the system. Thus, there was increased adsorption of emulsifier at oil/water interface and an increased resistance to coalescence. Salt addition also increased HIPE stability during freeze-thaw cycles. Film rupture, due to expansion of the water droplets on freezing, did not occur when aqueous solutions of various electrolytes were used. The salt reduced the rate of ice formation and caused a small amount of aqueous solution to remain unfrozen. The dispersed phase droplets could therefore deform gradually, allowing expansion of the oil films to avoid rupture [114]. 

Methylbutadiene-l,3 (MB) -I- S02. A solution of S02 in MB (1 1) was prepared at T 170 K. On freezing, such a solution vitrifies. The thermoacti-vated copolymerization in the system, containing active centers stabilized during the low-temperature radiolysis, also begins in the devitrification temperature region at 100K.17... 

Heinzelmann, K., Franke, K., Velasco, J., and Marquez-Ruiz, G. (2000). Micro-encapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage. Fur. Food Res. Technol. 211,234 239. 

In certain compound acquisition or screening projects, the selection of compounds may only be conducted at the plate level, where a whole plate of compounds is either selected or not selected. This is due to reasons of logistical considerations and concerns of compound stability during freeze-thaw cycles. Thus, compound library design or screening set design should take this constraint into consideration. ... 

Moreover, simply obtaining a native protein in samples rehydrated immediately after lyophilization is not necessarily indicative of adequate stabilization during freeze-drying or predictive of storage stability. Many proteins unfold during lyophilization but readily refold if rehydrated immediately (cf. [8,11,14]). Without directly examining the structure in the dried solid, it is not possible to know whether an unfolded protein with poor storage stability is present or not. 

Finally, at least one aspect of protein stability during freezing is qualitatively unique from that noted in aqueous solution. That is, with numerous proteins it has... 

Figure 9 Effects of polyethylene glycols and sucrose on lactate dehydrogenase stability during freeze-thawing. (Data taken from Refs. 59 and 70.)...

Mechanisms of Protein Stabilization During Freeze-Drying and Storage The Relative Importance of Thermodynamic Stabilization and Glassy State Relaxation Dynamics... 

The vaccine against canine distemper also has an optimal residual moisture level at which an optimal freeze-drying efficiency can be obtained this optimum is located at approximately 2% (Figure 4). Stability during storage appears to be improved by a residual moisture of approximately the same order (1.8% Figure 5). 

On the other hand, in the conditions under consideration, the vaccine against poultry infectious bronchitis does not reveal an optimal residual moisture level for freeze-drying efficiency. However, stability during storage at 5°C appears to be best for lower residual moisture levels (Figure 6). 

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