The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum
The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents we...
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MDPI AG
2021-02-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/11/2/213 |
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| author | Małgorzata Kowalska Paweł Turek Anna Żbikowska Monika Babut Jerzy Szakiel |
| author_facet | Małgorzata Kowalska Paweł Turek Anna Żbikowska Monika Babut Jerzy Szakiel |
| author_sort | Małgorzata Kowalska |
| collection | DOAJ |
| description | The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications. |
| first_indexed | 2024-03-09T05:53:07Z |
| format | Article |
| id | doaj.art-4ede96a6488744fd8f385842ce68f0b9 |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2024-03-09T05:53:07Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj.art-4ede96a6488744fd8f385842ce68f0b92023-12-03T12:15:44ZengMDPI AGBiomolecules2218-273X2021-02-0111221310.3390/biom11020213The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan GumMałgorzata Kowalska0Paweł Turek1Anna Żbikowska2Monika Babut3Jerzy Szakiel4Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, PolandDepartment of Non-Food Product Quality and Safety, Cracow University of Economics, Rakowicka St. 27, 31-510 Cracow, PolandFaculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, PolandDepartment of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, PolandDepartment of Non-Food Product Quality and Safety, Cracow University of Economics, Rakowicka St. 27, 31-510 Cracow, PolandThe study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.https://www.mdpi.com/2218-273X/11/2/213lipidsenzymatic modificationTurbiscan testemulsionxanthan gum |
| spellingShingle | Małgorzata Kowalska Paweł Turek Anna Żbikowska Monika Babut Jerzy Szakiel The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum Biomolecules lipids enzymatic modification Turbiscan test emulsion xanthan gum |
| title | The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum |
| title_full | The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum |
| title_fullStr | The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum |
| title_full_unstemmed | The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum |
| title_short | The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum |
| title_sort | quality of emulsions with new synthetized lipids stabilized by xanthan gum |
| topic | lipids enzymatic modification Turbiscan test emulsion xanthan gum |
| url | https://www.mdpi.com/2218-273X/11/2/213 |
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