Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63520507" target="_blank" >RIV/70883521:28110/18:63520507 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28610/18:63520507

Result on the web

<a href="http://dx.doi.org/10.1111/jfpp.13692" target="_blank" >http://dx.doi.org/10.1111/jfpp.13692</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.13692" target="_blank" >10.1111/jfpp.13692</a>

Result language

angličtina

Original language name

Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat

Original language description

The objective of this paper was to evaluate the effectiveness of ultrasound application through stability assessment of proposed emulsion systems based on novel fats. Emulsions based on modified fat and containing various amount of a thickener were assessed. Stability testing consisted of measurement of mean particle sizes, particle distribution and in determining dispersion indexes of emulsions subjected and not subjected to sonication. Emulsions containing the highest ratio of hemp oil in a fat blend exhibited the lowest mean particle size, most favorable particle size distribution, and minimum dispersity index in measurements both with and without sonication. Reasons for applying ultrasounds to the emulsification process and the advantage of this method over other techniques of emulsification were reconfirmed. The emulsion with interesterified blend of mutton tallow and hemp oil (1:3) wt/wt and 1% wt. of a thickener was found the most stable in mean particle size determination using ultrasounds. Practical application: In the authors’ opinion, it is justified to use ultrasounds in preparation of emulsions containing modified fats. Due to the absence of additional compounds like emulsifiers, use of effective homogenization methods is necessary. The authors believe that the limitation of additional components allows us to use proposed products as model emulsion systems in food, cosmetic or even pharmaceutical industries.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

<a href="/en/project/LO1504" target="_blank" >LO1504: Centre of Polymer Systems Plus</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

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Volume of the periodical

42

Issue of the periodical within the volume

8

Country of publishing house

US - UNITED STATES

Number of pages

6

Pages from-to

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UT code for WoS article

000451520300014

EID of the result in the Scopus database

2-s2.0-85053888570