Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland.
Department of Non-Food Product Quality and Safety, Cracow University of Economics, Rakowicka St. 27, 31-510 Cracow, Poland.
Biomolecules. 2021 Feb 3;11(2):213. doi: 10.3390/biom11020213.
The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.
本研究调查了含有植物油改性兔脂的乳液的质量。脂肪的改性及其作为脂肪基础引入乳液是由消费者的偏好决定的。评估了含有不同脂肪基础和粘度改性剂含量的乳液系统在稳定性（通过 Turbiscan 测试）、质地特性、颜色和粘度方面的性能。此外，通过感官小组评估了乳液在以下参数强度方面的情况：颜色、香味、稠度、油腻感和保湿性。同样的特性也受到消费者的评估。感官评估的结果表明，感官小组赋予了由改性脂肪形成的乳液更高的稠度和皮肤保湿性评分；这些系统也更受消费者的欢迎。研究结果证实了感官测定在开发新乳液产品中的重要作用。它们还提供了有关产品特性修改的知识，这些修改将导致最佳的质量和消费者接受度。这项研究还再次证实，在废脂肪中寻找新脂肪已成为为乳液寻找新脂肪基础的一种解决方案。这些成分的天然来源，以及它们与人体的相容性，也值得注意。用南瓜籽油对兔脂进行酶改性可增加不饱和脂肪酸的含量，这不仅可应用于食品，也可应用于皮肤。
