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Enzymatically Modified Fats Based on Mutton Tallow and Rapeseed Oil Suitable for Fatty Emulsions

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

The aim of this work was to develop a new fat by enzymatic interesterification of mutton tallow with rapeseed oil. It was assumed that by inducing hydrolysis of fats by addition of water to the enzymatic preparation (8, 10, 15 wt%) natural emulsifiers would be produced in the reaction environment. Fat blends obtained from the enzymatic reactions were evaluated as a fat base for emulsion systems. It was found that the fat resulting from interesterification in the presence of Lipozyme RM IM (immobilized lipase from Rhizomucor miehei, Novozymes Bagsvaerd, Denmark) with 15 wt% of water possessed the highest content of polar fraction (MAG and DAG), and served as the most suitable blend for emulsification, producing emulsions that exhibited the highest stability.

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Acknowledgments

The authors wish to acknowledge the Warsaw Agricultural University and the University of Technology and Humanities in Radom for financial support.

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Authors and Affiliations

  1. Faculty of Materials Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities in Radom, Radom, Poland

    Małgorzata Kowalska

  2. Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Warszawa, Poland

    Anna Żbikowska & Bolesław Kowalski

Authors
  1. Małgorzata Kowalska
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  2. Anna Żbikowska
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  3. Bolesław Kowalski
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Correspondence to Małgorzata Kowalska.

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Kowalska, M., Żbikowska, A. & Kowalski, B. Enzymatically Modified Fats Based on Mutton Tallow and Rapeseed Oil Suitable for Fatty Emulsions. J Am Oil Chem Soc 91, 1703–1710 (2014). https://doi.org/10.1007/s11746-014-2512-4

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  • DOI: https://doi.org/10.1007/s11746-014-2512-4

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