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Open AccessArticle

Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids

1
Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 27 Chrobrego St, 26-600 Radom, Poland
2
Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland
3
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Biomolecules 2020, 10(1), 115; https://doi.org/10.3390/biom10010115
Received: 19 December 2019 / Revised: 3 January 2020 / Accepted: 7 January 2020 / Published: 9 January 2020
(This article belongs to the Section Biochemistry)
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. View Full-Text
Keywords: lipids; structured fats; calf tallow; pumpkin oil; emulsion; thickeners lipids; structured fats; calf tallow; pumpkin oil; emulsion; thickeners
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Kowalska, M.; Woźniak, M.; Żbikowska, A.; Kozłowska, M. Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids. Biomolecules 2020, 10, 115.

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