Structured triacylglycerols play an important role in determining the functional properties of fat-based emulsion products. The aim of the study was to evaluate the physical properties of the emulsion systems manufactured on the basis of enzymatically modified rabbit fat with pumpkin seed oil in the presence of sn-1,3 regioselective lipase. Emulsions containing variable contents of thickener and variable fat ratios were analyzed for rheological behavior and particle size changes during storage, and their stability was assessed using the Turbiscan test. The results showed that the emulsion containing the majority of rabbit fat and 1 wt% of carboxymethylcellulose was characterized by the highest stability. On the other hand, the emulsions containing higher amounts of pumpkin seed oil in a fatty base characterized the lowest resistance to destabilization processes. The research confirmed the possibility of producing structured fat which can be the basis for new emulsion systems proposed as a food, cosmetic, and pharmaceutical product.

中文翻译：

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基于酶促结构脂肪的油水乳液流变物理分析

结构化甘油三酯在决定脂肪基乳液产品的功能特性方面发挥着重要作用。该研究的目的是评估在 sn-1,3 区域选择性脂肪酶存在下，基于酶改性兔脂肪和南瓜籽油制造的乳液系统的物理特性。分析了含有可变增稠剂含量和可变脂肪比例的乳液在储存过程中的流变行为和粒度变化，并使用 Turbiscan 测试评估了它们的稳定性。结果表明，含有大部分兔脂肪和1wt%羧甲基纤维素的乳液具有最高的稳定性。另一方面，在脂肪基质中含有更多南瓜籽油的乳液的特点是对不稳定过程的抵抗力最低。该研究证实了生产结构化脂肪的可能性，该脂肪可以作为作为食品、化妆品和医药产品提出的新乳液系统的基础。