Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

نویسندگان

چکیده

It has been shown that structured lipids, formed in the process of enzymatic modification natural hard fat with walnut oil, are capable stabilizing emulsion systems without need to add additional emulsifiers. This is especially true for emulsions containing during when amount added water reaction catalyst was range 12–16 wt%. Physicochemical evaluations, i.e., average particle size, its growth, distribution, and dispersity coefficient, were comparable reference where emulsifier lecithin, well-known emulsifying properties. Microstructure studies also confirmed above observations. Rheological performed on a set lipids variable composition interesterified lipid blends can be directly utilized as base preparation stable emulsions. The consistency, thixotropic behavior, long-term shelf life, thermal stability these found stabilized conventional emulsifiers, sunflower lecithine. Our approach offers opportunity systems, free from food or cosmetics industry, which extremely important point view products allergens.

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ژورنال

عنوان ژورنال: Catalysts

سال: 2022

ISSN: ['2073-4344']

DOI: https://doi.org/10.3390/catal12060649