The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melting point and mono- and diacylglycerols content before and after the modification. Emulsions containing modified fat blends and various amount (0.6, 0.8 and 1.0% w/w) of polysaccharides were investigated in the terms of their color, rheological properties, microstructure, droplet size and stability. The obtained results confirmed that enzymatic modification allowed to produce new fats, which can successfully be applied as an emulsion oil phases equipped with a sufficient amount of emulsifiers. The use of a variable amount of texture modifier in the proposed formulations did not show clear differences in the stability of the systems. Therefore, it does not seem justified to use greater amounts of a modifier (above 0.6% w/w) in this type of emulsions. The proposed formulations could be of interest to the cosmetics, food or pharmaceutical industry.
Keywords: emulsions; enzymatic modification; lipids; sclerotinum gum; xanthan gum.