Mixed, lipase-catalyzed inter-esterified fats and hemp oil as a fatty base of model emulsion products with different emulsifiers

The aim of the study was to perform modification of fats to obtain new products, which were used as a fatty basis of model emulsions. The second objective was to assess the stability of the prepared emulsions. For this purpose, turkey fat, chicken fat, and mutton tallow were used and enzymatically inter-esterified with hemp oil. Enzymatic interesterification was performed using a selective catalyst – Lipozyme IR RM. The obtained fat mixtures...