Abstract
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.
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