Stability of Emulsions Containing Interesterified Fats Based on Mutton Tallow and Walnut Oil. (12th May 2015)

• Record Type: Journal Article
• Authors: Kowalska, Malgorzata; Zbikowska, Anna; Tarnowska, Katarzyna
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 92:Number 7(2015)
• Page Start: 993
• Page End: 1002
• Publication Date: 2015-05-12
• Subjects: Interesterification -- Turbiscan test -- Droplet size -- Emulsifier -- Emulsion -- Stability; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1007/s11746-015-2659-7
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: In this work, modified fats were produced by enzymatic interesterification of mutton tallow with walnut oil. As a result of forcing the fat hydrolysis process by addition of water to the enzymatic preparation (11.5, 13.0, 14.5, 16.0 wt %), additional levels of polar fractions (MAGs, DAGs, and FFAs) were observed. The aim of this work was to evaluate the stability of emulsions of modified fats containing natural emulsifiers resulting from enzymatic interesterification of mutton tallow with walnut oil. The physical‐chemical parameters of obtained fats were determined in this study. Using several methods, the stability of the formed emulsions was also evaluated. The results showed that the fats resulting from interesterification in the presence of Lipozyme RM IM (immobilized lipase from Rhizomucor miehei, Novozymes Bagsvaerd, Denmark) with 13.0, 14.5, and 16.0 wt % of water in the enzymatic preparation could form stable emulsion systems. On the other hand, the emulsion of the interesterification system where the amount of water in the enzymatic preparation was 11.5 % showed very low stability. The number of natural emulsifiers (MAGs and DAGs) that arose after interesterification was insufficient to stabilize the emulsion system. The work has shown the possibility of using interesterified fats as the fat phase. Emulsions formed on the basis of interesterified fats without any additional emulsifiers such as sunflower lecithin had properties comparable to emulsions containing mixed non‐interesterified fat containing additional emulsifier. The natural emulsifiers formed as part of enzymatic interesterification allow formation of stable emulsion systems.