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Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

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, melt...

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Autores principales: Woźniak, Magdalena, Kowalska, Małgorzata, Tavernier, Serge, Żbikowska, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824501/
https://www.ncbi.nlm.nih.gov/pubmed/33396507
http://dx.doi.org/10.3390/biom11010049
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author Woźniak, Magdalena
Kowalska, Małgorzata
Tavernier, Serge
Żbikowska, Anna
author_facet Woźniak, Magdalena
Kowalska, Małgorzata
Tavernier, Serge
Żbikowska, Anna
author_sort Woźniak, Magdalena
collection PubMed
description 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.
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spelling pubmed-78245012021-01-24 Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides Woźniak, Magdalena Kowalska, Małgorzata Tavernier, Serge Żbikowska, Anna Biomolecules Article 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. MDPI 2020-12-31 /pmc/articles/PMC7824501/ /pubmed/33396507 http://dx.doi.org/10.3390/biom11010049 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Woźniak, Magdalena
Kowalska, Małgorzata
Tavernier, Serge
Żbikowska, Anna
Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
title Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
title_full Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
title_fullStr Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
title_full_unstemmed Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
title_short Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides
title_sort enzymatically modified fats applied in emulsions stabilized by polysaccharides
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824501/
https://www.ncbi.nlm.nih.gov/pubmed/33396507
http://dx.doi.org/10.3390/biom11010049
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