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Formulation of oil‐in‐water emulsions containing enzymatically modified rabbit fat with pumpkin seed oil

Kowalska, Małgorzata, Babut, Monika, Woźniak, Magdalena, Żbikowska, Anna
Journal of food processing and preservation 2019 v.43 no.7 pp. e13987
acid value, carboxymethylcellulose, color, cosmetics, crystals, diacylglycerols, emulsifiers, emulsions, enzymatic interesterification, fatty acid composition, melting point, microstructure, models, monoacylglycerols, physicochemical properties, pumpkin oil, rabbits, texture, viscosity
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.