# New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation
## 3 Results and Discussion
Among the analyzed systems, only emulsion E67\" was characterized by a TSI value that did not differ statistically significantly (\(p>0.05\)) from the corresponding emulsion E4. This means that in the case of selected systems stabilized with CMC, HPMC, XG and  
Figure 3: TSI values of emulsions E1–E5 and E1’–E5’ stored for 30 days at 25 \({}^{\circ}\)C.  
Figure 2: Profiles of changes in backscattered light intensity as a function of sample height for emulsions E1’–E5’ when stored for 30 days at 25 \({}^{\circ}\)C. Legendary: The colors of the lines represent the day of the test. XGSG, the application of a modified fatty phase increased the stability of these emulsion systems significantly. Photographs of vials of emulsions E1-E5 and their equivalents E1'-E5' taken after 30 days of storage are shown in Figure 4. After the storage period, no changes visible to the naked eye were observed for either emulsions containing intereterified fat or those containing mixed fat. Nevertheless, it could be observed that emulsions E1-E5 were characterized by a uniform, light color and a homogeneous, smooth structure. On the other hand, systems produced on the basis of unmodified fat blends were characterized by color inhomogeneity clearly visible on photographs, and their structure clearly showed strong granulation (the form of fine porridge). This observation is consistent with the information given by [PERSON] et al. [16], who reported that the process of intereterification is a process that improves the structure and consistency of fats, making them more homogeneous (without clear boundaries, i.e., cracks) in contrast to the modification of the physical mixing of fats. Hence, the choice of fat in this case as the fatty base of an emulsion was crucial for the evaluation and quality of these systems. Photographs showing the microstructure of all systems are shown in Figure 5. In general, it can be concluded that the systems based on the intereterified fats (E1-E5) were characterized by a favorable microstructure image, where droplets of the dispersed phase with similar dimensions could be observed, which were uniformly distributed throughout the sample. After the storage period no clear changes in the microstructure image of these emulsions were recorded. Analyzing photographs of emulsions containing unmodified fat, it was found that their microstructure was clearly different from that observed for emulsions prepared on the basis of intereterified fats. The microstructure of systems E1' and E2' was most similar to that observed for the corresponding emulsions containing modified fat (E1 and E2). The microstructure image of the E1' and E2' systems recorded 24 h after their preparation was characterized by uniformly distributed droplets of similar but large diameter. After storage, the microstructure of these systems (E1' and E2') did not change significantly. The microstructure of systems E3', E4' and E5' observed 24 h after their preparation was characterized by droplets of varying sizes, irregularly distributed throughout the sample. Additionally, for these systems, no significant changes in the microscopic image were observed after the storage period. Figure 4: Photograph of emulsions E1–E5 and E1’–E5’ after 30 days storage at 25 \({}^{\circ}\)C.  
Figure 6 shows the mean droplet diameter of the dispersed phase of the modified fat-based systems (E1-E5) and their corresponding mixed fat-based systems (E1'-E5') when stored for 30 days at 25 \({}^{\circ}\)C. After the storage period, emulsions containing interestricified fat were characterized by a dispersed phase droplet diameter ranging from 3.4 to 7.7 \(\upmu\)m. Of these systems, the lowest value was recorded for emulsion E5 stabilized with xanthan gum, and the highest for system E4 stabilized with xanthan gum and microcrystalline cellulose. Emulsions containing unmodified fat were characterized by significantly higher dispersed phase droplet diameter values than their counterparts containing modified fat, both after manufacture and throughout storage.