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The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet size, colour, viscosity, texture, skin hydration and sensory properties. The most stable systems were found to be the ones containing a predominance of mutton tallow in a fat phase. For these emulsions the lowest increase in mean particle size during storage was observed. The study also confirmed the synergistic effect of the thickeners used. The presented emulsions despite favourable physicochemical parameters, did not gain acceptance in sensory evaluation.

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 study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce structured lipids. Fatty acids composition, polar and nonpolar fraction content, and acid value were determined for the raw fats and interesterified blends. Afterwards, selected blends were applied in emulsion systems. Stability, microstructure, color and texture of emulsions were evaluated. The chemical interesterification had an effect on the modified blends properties, and caused an increase in polar fraction content and acid value, and a decrease in nonpolar fraction content. No effect on the fatty acids composition has been found. The evaluation of the prepared emulsions results allowed us to select two of the most stable and favorable samples-both containing chemically interesterified calf tallow and a pumpkin seed oil blend in a ratio of 1:3 as a fatty base, and xanthan gum or carboxymethylcellulose as a thickener. The obtained dispersions, containing fatty bases with improved physicochemical properties and desirable functionality, can be applied as food, cosmetic, and pharmaceutical emulsions.

The purpose of this study was to indicate the validity of using enzymatically interesterified fats as a fat emulsion base. A study was conducted to determine the stability of emulsion systems based on enzymatically interesterified fats and fats containing mixed fats. The fats used in the modifications were mutton tallow and hemp oil. It was found that emulsions based on esterified fats, regardless of the type of modified fat, showed a higher shelf life and had high homogeneity. On the other hand, emulsions based on mixed fats already showed destabilization characteristics in the first days. Their structure was heterogeneous. Microscopic evaluation clearly showed large droplets of the dispersed phase, indicating a tendency to delaminate. Consumer evaluation showed that the sensory quality of the presented emulsion systems based on enzymatically interesterified fats was fully accepted by the participating consumers. Based on the results of the study, it was concluded that all of the consumer-evaluated emulsions received good or very good acceptance in terms of the sensory characteristics evaluated. [ABSTRACT FROM AUTHOR]

Emulsions are thermodynamically unstable systems whose destruction processes can take different forms. It can be a process of creaming, flocculation, coalescence, Ostwald ripening, or phase separation. The generation of a stable dispersion system requires the association of various factors. These factors can be appropriately selected emulsifiers or stabilizers that allow to produce, stabilize, and improve the functionality of the target emulsion system. The introduction of these substances is determined by the final purpose of the emulsion system. In addition, the type of emulsion, the use of different homogenization types leading to the required particle size of the dispersed phase, and the appropriate quantitative selection of phases as well as their density allow to produce a finished product acceptable in various areas. The paper presents the above-mentioned issues. However, the greatest emphasis was placed on the characterization of emulsion applications in food, cosmetics, and pharmaceuticals. The types of emulsions--along with their disadvantages and advantages--were described, confirming that the conducted work of creating new emulsion systems was justified and expedient, because the form of the target emulsion products far outweighed their usefulness compared to other forms. [ABSTRACT FROM AUTHOR]

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The purpose of this study was to analyze the stability of new emulsions prepared on the basis of modified fats with varying amounts of hydroxypropylmethylcellulose. Selected techniques for evaluating the stability of emulsion systems, such as Turbiscan analysis, and the evaluation of microstructure, texture, particle size and viscosity were used. The evaluation of the above-mentioned studied parameters allowed us to indicate differentiated stability and their properties. The most desired results in terms of stability evaluation were determined for the emulsion prepared on the basis of modified mutton tallow with hemp seed oil in a ratio 3:1 (by weight) containing 0.6% (by weight) of hydroxypropylmethylcellulose. In addition, as the hemp seed oil content in the interesterified fat phase increased, a decrease in the stability of the emulsion systems was noted. Mentioned emulsions were characterized with the lowest value of TSI. Moreover, for those emulsions, the smallest increment in the droplet diameter values of systems after 31 days was recorded. The prepared model formulation can serve as a starting material for new emulsion chemical, cosmetic or food systems. [ABSTRACT FROM AUTHOR]

The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named "fats of the future" as a new and healthy alternative for partially hydrogenated fats in foods. [ABSTRACT FROM AUTHOR]

It has been shown that structured lipids, formed in the process of enzymatic modification of natural hard fat with walnut oil, are capable of stabilizing emulsion systems without the need to add additional emulsifiers. This is especially true for emulsions containing fat formed during enzymatic modification when the amount of added water to the reaction catalyst was in the range of 12–16 wt%. Physicochemical evaluations, i.e., the average particle size, its growth, distribution, and dispersity coefficient, were comparable with the reference emulsion where the emulsifier was lecithin, well-known for its emulsifying properties. Microstructure studies also confirmed the above observations. Rheological studies performed on a set of emulsions containing structured lipids of variable composition confirmed that interesterified lipid blends can be directly utilized as a fat base in the preparation of stable emulsions. The consistency, thixotropic behavior, long-term shelf life, and thermal stability of these emulsions were found to be comparable to systems stabilized with conventional emulsifiers, i.e., sunflower lecithine. Our approach offers the opportunity for the preparation of stable emulsion systems, free from additional emulsifiers, for the food or cosmetics industry, which is extremely important from the point of view of the preparation of products free from allergens. [ABSTRACT FROM AUTHOR]

The purpose of this study was the evaluation of the physical stability of low-fat oil-in-water model emulsions containing oleogels based on ethyl cellulose), compared to emulsions with anhydrous milk fat. The oleogels were prepared using rapeseed oil with ethyl cellulose at the level of 4.5, 5.0, 5.5 or 6.0% w/w. The O/W emulsions (30/70 w/w) were stabilized by guar gum (0.6% w/w) and soy lecithin (5.0% w/w). The physical properties of oleogels and anhydrous milk fat (centrifugal stability, spreadability/penetration test), rheology and the physical stability of the emulsions (MS-DWS method, centrifugal/thermal stability) were determined, a storage test of the emulsions (CSA method, LUMiSizer) was also conducted. It was demonstrated that ethyl cellulose is an effective edible oil structuring agent. The increase in ethyl cellulose content enhanced the centrifugal stability and hardness of the oleogels. As a result of a microrheology analysis, it was found that the emulsion with anhydrous milk fat had the most elastic strength, macroscopic viscosity and the highest solids content. All emulsions demonstrated high centrifugal/thermal stability. A higher temperature and extended storage time caused a reduction in the stability of all emulsions and increased the velocity of particle migrations. The ethyl cellulose-oleogels are potential fat phases for stable O/W emulsions, which could be used as a vegan alternative to traditional products based on animal components. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The aim of the study was to perform modification of fats to obtain new products, which were used as a fatty basis of model emulsions. The second objective was to assess the stability of the prepared emulsions. For this purpose, turkey fat, chicken fat, and mutton tallow were used and enzymatically inter-esterified with hemp oil. Enzymatic interesterification was performed using a selective catalyst - Lipozyme IR RM. The obtained fat mixtures before and after interesterification were assessed by determining their acid value, peroxide value (PV), anisidine value (AV), polar fraction (PF), and slip melting point (SMP). Later, the fats were used as a fatty basis of emulsions. The variable component in the emulsions was the emulsifier. The emulsions were evaluated for droplet size and viscosity and by the Turbiscan test. It was concluded that the dispersion systems containing mutton tallow and the emulsifier formed during the enzymatic reaction, as well as the one containing the same fat and lecithin, showed the best stability. In the case of emulsions with enzymatically modified mutton tallow, the authors are planning to extend the range of usable properties under examination. In the authors’ opinion, the proposed systems can be used in the cosmetic and food industries. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the effect of the enzymatic modification of muton tallow and hemp seed oil fat blends. An attempt of application of these fat blends as fat phases in emulsion systems with various amount of carboxymethylcellulose was made. Fat blends before and after enzymatic catalysis were assessed in the context of polar and non-polar fractions content, antioxidant activity, oxidative stability and texture. Emulsions were investigated in the terms of their stability, color, microstructure, droplets diameter, and viscosity. The study revealed that emulsions containing as a fat phases modified blends with greater share of mutton tallow showed more favorable properties, and greater stability. The presented emulsions are a model dispersion system, after adjustment of the additives they could be used as chemical, food or cosmetic products. [ABSTRACT FROM AUTHOR]

The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melting point and mono- and diacylglycerols content before and after the modification. Emulsions containing modified fat blends and various amount (0.6, 0.8 and 1.0% w/w) of polysaccharides were investigated in the terms of their color, rheological properties, microstructure, droplet size and stability. The obtained results confirmed that enzymatic modification allowed to produce new fats, which can successfully be applied as an emulsion oil phases equipped with a sufficient amount of emulsifiers. The use of a variable amount of texture modifier in the proposed formulations did not show clear differences in the stability of the systems. Therefore, it does not seem justified to use greater amounts of a modifier (above 0.6% w/w) in this type of emulsions. The proposed formulations could be of interest to the cosmetics, food or pharmaceutical industry. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The objective of this paper was to evaluate the effectiveness of ultrasound application through stability assessment of proposed emulsion systems based on novel fats. Emulsions based on modified fat and containing various amount of a thickener were assessed. Stability testing consisted of measurement of mean particle sizes, particle distribution and in determining dispersion indexes of emulsions subjected and not subjected to sonication. Emulsions containing the highest ratio of hemp oil in a fat blend exhibited the lowest mean particle size, most favorable particle size distribution, and minimum dispersity index in measurements both with and without sonication. Reasons for applying ultrasounds to the emulsification process and the advantage of this method over other techniques of emulsification were reconfirmed. The emulsion with interesterified blend of mutton tallow and hemp oil (1:3) wt/wt and 1% wt. of a thickener was found the most stable in mean particle size determination using ultrasounds. Practical application: In the authors' opinion, it is justified to use ultrasounds in preparation of emulsions containing modified fats. Due to the absence of additional compounds like emulsifiers, use of effective homogenization methods is necessary. The authors believe that the limitation of additional components allows us to use proposed products as model emulsion systems in food, cosmetic or even pharmaceutical industries. [ABSTRACT FROM AUTHOR]