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Consumer preferences for the development of new emulsion products based on vegetable and animal fats.

PloS one · 2026

The purpose of this paper was to determine consumer preferences for the acceptance of a new emulsion product containing interesterified fat based on mutton tallow and hemp oil. The survey concerned consumers' reference to the new emulsion products as pharmaceutical, food, and cosmetic products. On the basis of the survey, it was concluded that the hypothetical emulsion products would gain consumer… Read on PubMed →