Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat
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Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat Małgorzata Kowalska 1 & Anna Krztoń-Maziopa 2 & Monika Babut 1 & Paulina Mitrosz 1 Received: 15 April 2020 / Revised: 26 June 2020 / Accepted: 3 August 2020 # The Author(s) 2020
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. Keywords Structured lipids . Emulsions . Stability of emulsion . Rheology
Introduction Triacylglycerols play a key role in determining the functional properties of fat-based food or cosmetic products. The physical properties of the fat crystal network formed by triacylglycerols (TAG) determine the functional properties of these products, such as their texture, plasticity, and the mouth feel (De Graef et al. 2012). The changes in the TAG composition cause by different modifications can have a big impact on the crystallization and the further structure development of the fats. Over last time, fat modification is frequently aimed as a means to develop more healthy fat products with better crystallizations and texture. The most popular modifications applied to form new fats are blending, hydrogenation, interesterification, and fractionation. The method that allows obtaining fat with
* Małgorzata Kowalska [email protected] 1
Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland
2
Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland
programmed properties while remaining in harmony with the natural environment is enzymatic interesterification. Lipases show high selectivity including stereo-selectivity and give products of high purity and improve its structure and quality (Kraai et al. 2008). Research on structured lipids is growing rapidly, including partly acylglycerols as monoacylglycerol (MAG) and diacylglycerol (DAG), due to their nature as a popular emulsifier. Besides, MAG and DAG can also improve the physical and functional properties of lipids, such as crystallization, melting points, solid fat co
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