Structured triacylglycerols play an important role in determining the functional properties of fat-based emulsion products. The aim of the study was to evaluate the physical properties of the emulsion systems manufactured on the basis of enzymatically modified rabbit fat with pumpkin seed oil in the presence of sn-1,3 regioselective lipase. Emulsions containing variable contents of thickener and variable fat ratios were analyzed for rheological behavior and particle size changes during storage, and their stability was assessed using the Turbiscan test. The results showed that the emulsion containing the majority of rabbit fat and 1 wt% of carboxymethylcellulose was characterized by the highest stability. On the other hand, the emulsions containing higher amounts of pumpkin seed oil in a fatty base characterized the lowest resistance to destabilization processes. The research confirmed the possibility of producing structured fat which can be the basis for new emulsion systems proposed as a food, cosmetic, and pharmaceutical product.
The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.
The aim of this study was to determine the effect of enzymatic interesterification of rabbit fat and pumpkin seed oil blends on selected physicochemical properties of the emulsions, in which interesterified blends were used as a fatty bases. Fatty acids composition, polar and nonpolar fraction content, acid value, slip melting point, texture, and crystalline microstructure were determined for the noninteresterified and interesterified fat blends. The proposed modified fat blends were used as a fatty base of emulsion systems. The microscopic structure, viscosity, and color changes of the dispersion systems during storage were also assessed. Turbiscan test was applied for stability evaluation. On the basis of the obtained results, it was found that the enzymatically interesterified fat blends revealed increased content of the polar fraction, decreased slip melting point, as well as a little changes in fatty acid composition. The variations of fat blends crystal morphology were also observed, decrease in the number of crystals and their greater fragmentation after the interesterification reaction. The study also showed that the greatest stability was obtained for emulsion containing an equal amount of fats, 1% w/w of carboxymethylcellulose, 18.3% w/w of diacylglycerols, and 4.2% w/w of monoacylglycerols. Practical applications In our opinion, the obtained new fats as well as new model emulsion systems may be used as a basis for the food or cosmetic products. However, the further study should be extended toward the use of more effective viscosity modifiers, either by modification of the interesterification process to obtain more efficient ratio of emulsifiers in the fat blends.
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