New fat bases in model emulsion systems in consumer evaluation

The purpose of this study was to indicate the validity of using enzymatically interesterified fats as a fat emulsion base. Consumer evaluation showed that the sensory quality of the presented emulsion systems based on enzymatically interesterified fats was fully accepted by the participating consumers. Based on the results of the study, it was concluded that all of the consumer-evaluated emulsions received good or very good acceptance in terms of the sensory characteristics evaluated.