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.

中文翻译：

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超声或机械均质法表征羊肉牛油/大麻籽油基二酰基甘油制备的分散体系

这项工作的目的是比较乳液的物理稳定性和理化性质，该乳液包含酶促修饰的脂肪碱，并通过机械方式或通过超声均化。在这项研究中，脂肪酶以3：1、3：3和1：3 w / w的比例对羊脂和大麻籽油进行酯交换催化，以产生乳剂的脂肪基。选择反应条件以获得增加量的副产物（MAG和DAG），它们被用作分散体系中的唯一乳化剂。在乳液的酯交换脂肪基中较高的动物脂肪比例对这些系统的更大稳定性有影响。没有观察到制备的乳液中增稠剂浓度与稳定性之间的相关性。在通过超声均质化生产的乳液中发现了较小的粒径，尽管它并没有有助于这些乳液的更高的长期稳定性。结论是，与经超声均质的乳化液相比，含有酶促改性脂肪和机械均质化的乳化液显示出更高的物理稳定性。