Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat

Abstract

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.