Quality of Emulsions Containing Fat Blends Modified by Enzymatic Catalysis

The purpose of this study was to evaluate the effect enzymatic modification muton tallow and hemp seed oil fat blends. An attempt application these blends as phases in emulsion systems with various amount carboxymethylcellulose made. Fat before after catalysis were assessed context polar non-polar fractions content, antioxidant activity, oxidative stability texture. Emulsions investigated terms their stability, color, microstructure, droplets diameter, viscosity. revealed that emulsions containing a modified greater share mutton showed more favorable properties, stability. presented are model dispersion system, adjustment additives they could be used chemical, food or cosmetic products.