Publication
Title
Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water
Author
Abstract
The aim of this work was to obtain and evaluate the stability of new emulsion systems, in which diacylglycerols derived from enzymatic interesterification of mutton tallow with hemp oil were used as emulsifiers. In order to achieve a higher content of the polar fat fraction in the final fat blend, a different amount of water was added to the reaction mixtures. The modified fats with a mixture of mono and diacylglycerols served as a fat base for emulsions. Based on the results of Turbiscan test, the droplet size, emulsion texture, and studies of rheological properties, it was found that addition of water to the reaction mixture in the range of 1.00-1.25%, wt./wt., caused the formation of a sufficient amount of emulsifiers stabilizing the dispersion system.The novelty of this work was to determine the optimal amount of water added to the interesterification of mutton tallow with vegetable oil, ensuring the synthesis of a high-efficiency emulsifying system. Another new aspect of this work was to show that the diacylglycerols obtained during such fat modification constitute effective emulsifiers for new stable emulsion systems that may find potential use as food emulsions (dressings) or cosmetic products dedicated to sensitive skin. [GRAPHICS] .
Language
English
Source (journal)
Journal of dispersion science and technology. - New York, N.Y.
Publication
New York, N.Y. : 2019
ISSN
0193-2691
Volume/pages
40 :2 (2019) , p. 192-205
ISI
000464340300005
Full text (Publisher's DOI)
Full text (open access)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
Affiliation
Publications with a UAntwerp address
External links
Web of Science
Record
Identification
Creation 18.09.2018
Last edited 15.09.2021
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