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Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions

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Formation of emulsion systems based on interesterified fats was the objective of the study. Enzymatic interesterification was carried out between enzymatic mutton tallow and walnut oil in the proportions 2 : 3 (w/w) to produce fats not available in nature. At the beginning of the interesterification process, the balance between the interesterification and fat hydrolysis was intentionally disturbed by adding more water to the catalyst (Lipozyme IR MR) of the reaction to produce more of the polar fraction monoacylglycerols [MAGs] and diacylglycerols [DAGs]. To obtain a greater quantity of MAGs and DAGs in the reaction environment via hydrolysis, water was added (11, 13, 14, 16 w‐%) to the enzymatic preparation. The obtained fats were used to form emulsions.
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Keywords: emulsions; interesterification synthesis; mutton tallow; sensory evaluation; stability of emulsion; walnut oil

Document Type: Research Article

Publication date: February 1, 2015

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