Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification

Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification

The purpose of this work was evaluation of stability of emulsions containing modified fats obtained by enzymatic interesterification of mutton tallow with walnut oil, determination of the optimal range of thickener content, and preferable processing conditions. Modified fats were produced by enzymat...

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Bibliographic Details
Main Authors: Kowalska Malgorzata, Krzton-Maziopa Anna, Zbikowska Anna, Tarnowska Katarzyna
Format: Article
Language:English
Published: De Gruyter 2017-06-01
Series:Applied Rheology
Subjects:
stability of emulsion
enzymatic interesterification
diacylglycerols
droplet size
mutton tallow
Online Access:https://doi.org/10.3933/applrheol-27-35188

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