[Effect of emulsifiers on the hydrolysis of solid fats by microorganism lipases]

The object of this work was to select emulsifiers and techniques for preparing emulsions of triglycerides of saturated fatty acids. It was found that not only the degree of dispersity of an emulsion influenced the activity of lipase with respect to a lipid being emulsified, but also the nature of an emulsifier affected hydrolysis of solid fats by microbial lipases.