Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil

The data are associated with a study on emulsion systems based on enzymatically modified fats and document the physical stability and rheological properties of the emulsions. The folder includes data from Turbiscan Stability Index (TSI) measurements and dynamic viscosity determination, which were used to assess emulsion destabilization behaviour and flow characteristics as described in the article.