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Xanthan Gum and Microcrystalline Cellulose as Stabilizers in Emulsions Containing Catalytically Modified Animal and Vegetable Fat

Małgorzata Kowalska,
Magdalena Wozniak,
Anna Zbikowska,
Jakub Okolus and
Artur Molik

Catalysts2025, 15(1), 41;https://doi.org/10.3390/catal15010041

5 January 2025

The aim of this study was to design model emulsion systems based on enzymatic modification fats for shaping the quality of target products in the food, cosmetic, and pharmaceutical industries. In this study, a catalysis process carried out in the pre...

(This article belongs to the Section Biocatalysis)

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Xanthan Gum and Microcrystalline Cellulose as Stabilizers in Emulsions Containing Catalytically Modified Animal and Vegetable Fat