LAUSR

ABSTRACT The aim of the study was to perform modification of fats to obtain new products, which were used as a fatty basis of model emulsions. The second objective was to assess the stability of the prepared emulsions. For this purpose, turkey fat, chicken fat, and mutton tallow were used and enzymatically inter-esterified with hemp oil. Enzymatic interesterification was performed using a selective catalyst – Lipozyme IR RM. The obtained fat mixtures before and after interesterification were assessed by determining their acid value, peroxide value (PV), anisidine value (AV), polar fraction (PF), and slip melting point (SMP). Later, the fats were used as a fatty basis of emulsions. The variable component in the emulsions was the emulsifier. The emulsions were evaluated for droplet size and viscosity and by the Turbiscan test. It was concluded that the dispersion systems containing mutton tallow and the emulsifier formed during the enzymatic reaction, as well as the one containing the same fat and lecithin, showed the best stability. In the case of emulsions with enzymatically modified mutton tallow, the authors are planning to extend the range of usable properties under examination. In the authors’ opinion, the proposed systems can be used in the cosmetic and food industries. GRAPHICAL ABSTRACT