Аңдатпа
This article focuses on the development of a polycomponent fat emulsion and the investigation of its physicochemical properties. The emulsion exhibited a moderately acidic pH of 5.64 ± 0.12, indicating suitability for food applications and consistent structural stability. The structured lipid matrix, formed by rice bran wax and stabilized with chickpea flour, maintained emulsion integrity during storage at 4 °C. Water activity (aw) was measured at 0.947, reflecting a relatively high level of free moisture typical of oil-in-water food emulsions, emphasizing the need for proper storage conditions to ensure microbiological stability. Rheological analysis revealed shear-thinning behavior, with apparent viscosity decreasing from 83.43 to 29.60 mPa·s as rotational speed increased, demonstrating progressive disruption of internal interactions under stress. Color and oil binding capacity measurements confirmed a visually uniform and stable system. Overall, the emulsion combines improved lipid composition with desirable technological properties and has potential as a structured fat system or partial animal fat replacer in various food products. Further studies will investigate the possibility of using this emulsion as a partial animal fat replacer in cooked sausage products.