Xanthan Gum and Microcrystalline Cellulose as Stabilizers in Emulsions Containing Catalytically Modified Animal and Vegetable Fat

The aim of the study was to design model emulsion systems based on enzymatic modification fats for shaping the quality of target products in the food, cosmetic and pharmaceutical industries. It was assumed to produce stable emulsion products containing modified fat with a sufficient amount of emulsifiers and a variable concentration of viscosity modifier, which was a mixture of xanthan gum and microcrystalline cellulose (XGMCC). The following methods were used in the evaluation of emulsions: evaluation of the stability of systems using the Turbiscan test, evaluation of average particle size, microscopic evaluation of emulsions, evaluation of texture and viscosity. Based on the results obtained for XGMCC-stabilised emulsion systems containing enzymatically modified fats, it was found that some of the systems had satisfactory stability. No correlation was observed between the applied concentration of texture modifier and emulsion stability. However, the type of fatty phase used influenced the stability of the analysed systems. Taking the above relationship into account, emulsion E67, which was characterised by a small degree of destabilisation changes, was evaluated as the best system. This emulsion was characterised by the lowest droplet diameter of the dispersed phase at all measuring points during the storage process. This system can be used as a stable model system as a starting point in the development of a new food or cosmetic formulation.