Characterization of Dispersion Systems Prepared with Mutton Tallow/Hemp Seed Oil-Based Diacylglycerols Using Ultrasonic or Mechanical Homogenization

摘要

The objective of this work was to compare the physical stability and physicochemical properties of emulsions, containing enzymatically modified fatty base and homogenized mechanically or by ultrasounds. In the study, lipase-catalyzed interesterification of mutton tallow and hemp seed oil, in a ratio of 3:1, 3:3, and 1:3 w/w, was performed in order to produce fatty bases of the emulsions. Reaction conditions were selected to obtain increased amount of the by-products (MAG and DAG), which were applied as the only emulsifiers in dispersion systems. The higher ratio of animal fat in the interesterified fatty basis of an emulsion had an impact on the greater stability of these systems. The correlation between thickening agent concentration in the prepared emulsions and stability was not observed. Smaller particle size was found in emulsions manufactured by ultrasonic homogenization, although it did not contribute to greater long-term stability of these emulsions. It was concluded that emulsions containing enzymatically modified fats and homogenized mechanically revealed greater physical stability than their counterparts homogenized with ultrasounds.