Serge Tavernier

Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water

Abstract The aim of this work was to obtain and evaluate the stability of new emulsion systems, in which diacylglycerols derived from enzymatic interesterification of mutton tallow with hemp oil were used as emulsifiers. In order to achieve a higher content of the polar fat fraction in the final fat blend, a different amount of water was added to the reaction mixtures. The modified fats with a mixture of mono and diacylglycerols served as a fat base for emulsions. Based on the results of Turbiscan test, the droplet size, emulsion texture, and studies of rheological properties, it was found that addition of water to the reaction mixture in the range of 1.00–1.25%, wt./wt., caused the formation of a sufficient amount of emulsifiers stabilizing the dispersion system. The novelty of this work was to determine the optimal amount of water added to the interesterification of mutton tallow with vegetable oil, ensuring the synthesis of a high-efficiency emulsifying system. Another new aspect of this work was to show that the diacylglycerols obtained during such fat modification constitute effective emulsifiers for new stable emulsion systems that may find potential use as food emulsions (dressings) or cosmetic products dedicated to sensitive skin. Graphical Abstract

Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

The purpose of this study was to form new dispersion systems based on chemically interesterified waste turkey fat containing sesame oil (2:3 wt./wt.) and to evaluate effectiveness of synthetized diacylglycerols stabilizing these emulsions. Sesame oil was used to enrich and improve turkey fat’s composition with unsaturated fatty acids derived from oil. Physical properties of raw fats and fat blends (before and after the reaction) were determined. Increase of acid value and crystallization point was noted after the reaction, and no changes occurred in the fatty acid composition of the sesame oil and turkey fat blends. Diacylglycerols were synthesized from specified monoacylglycerols, then purified, and analyzed by means of Gel Permeation Chromatography (GPC) and Thin-Layer Chromatography (TLC). The role of the amount of synthetically obtained diacylglycerols (DAG) as emulsifiers in obtaining the stable emulsion product was examined. 6% (wt./wt.) was found to be the smallest amount of DAG emulsifier needed to properly stabilize the prepared emulsions. The proposed new emulsion products could be applied as new food product formulations like mayonnaise sauces or dressings. Such formulations containing beneficial fats like turkey fat or sesame oil, as well as new structured diacylglycerols could meet customer requirements.