Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat

Małgorzata Kowalska , Anna Krztoń-Maziopa , Monika Babut , Paulina Mitrosz

Abstract

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.
Author Małgorzata Kowalska - [Radom University of Technology]
Małgorzata Kowalska,,
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, Anna Krztoń-Maziopa (FC / CofIC)
Anna Krztoń-Maziopa,,
- Chair Of Inorganic Chemistry
, Monika Babut - [Radom University of Technology]
Monika Babut,,
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, Paulina Mitrosz - [Radom University of Technology]
Paulina Mitrosz,,
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Journal seriesRheologica Acta, ISSN 0035-4511, e-ISSN 1435-1528
Issue year2020
Pages1-10
Publication size in sheets0.5
ASJC Classification2500 General Materials Science; 3104 Condensed Matter Physics
DOIDOI:10.1007/s00397-020-01232-6
URL https://link.springer.com/article/10.1007/s00397-020-01232-6
Languageen angielski
Score (nominal)100
Score sourcejournalList
ScoreMinisterial score = 100.0, 25-08-2020, ArticleFromJournal
Publication indicators Scopus Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.063; WoS Impact Factor: 2018 = 2.531 (2) - 2018=2.429 (5)
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