New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsNew Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation
This work deals with the potential use of new emulsion systems in the field of cosmetics, evaluating their physicochemical suitability as well as consumer perception.
The main question addressed is the stability of emulsion systems based on enzymatically interesterified fats and fats containing mixed fats. Works like this are of interest to the cosmetic industry since new emulsion bases are needed and the investigation can favor the presence of new emulsifiers of natural origin on the market.
Conclusions are consistent with the evidence and arguments presented and all main questions posed were addressed as the stability of the emulsions was assessed using instrumental measures and objective parameters, and data are statistically significant. Consumer assessment is also relevant and significant.
Nevertheless, a minor revision should be made.
Specific improvements:
Section 2. Materials and Methods
Research material
Line 56: units are not very clear.
Methods
Consumer evaluation of emulsions:
Please, indicate the inclusion and exclusion criteria.
And more information about the proposed questions would be advisable.
Author Response
Dear Reviewer,
We would like to thank you for carefully reading of our Manuscript ID: applsci-2957701 entitled “New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation”. We appreciate your comments, which have contributed to the improvement of our manuscript. Here, we present answers to your comments. We also send the modified file via the online submission process. The corrections introduced are in the blue colour.
Comment 1:
Specific improvements:
Section 2. Materials and Methods
Research material
Line 56: units are not very clear.
Answer
The correction has been done.
Comment 2
Methods
Consumer evaluation of emulsions:
Please, indicate the inclusion and exclusion criteria.
And more information about the proposed questions would be advisable.
Answer
Required information has been added.
Reviewer 2 Report
Comments and Suggestions for AuthorsAttach file
Comments for author File: 
Comments.pdf
No comments
Author Response
Dear Reviewer,
We would like to thank you for carefully reading of our Manuscript ID: applsci-2957701 entitled “New Fat Bases in Model Emulsion Systems in Physicochemical and Consumer Evaluation”. We appreciate your comments, which have contributed to the improvement of our manuscript. Here, we present answers to your comments. We also send the modified file via the online submission process. The corrections introduced are in the blue colour.
Comment 1:
Suggestion: The authors should make a general review of the tables data. I think the comma (,) should be replaced by (.).
Answer
The correction has been done.
Comment 2
Minor corrections
- 2 line 56: …an activity of ≥300 U g^-1, sourced from … change by … an activity of ≥300 U g-1, sourced from …. Check throughout the manuscript
- 2 line 71: … amount equal to 2 % w/w of the mass of fat.… change by … amount equal to 2% w/w of the mass of fat …. Check % throughout the manuscript
- 11 line 338 … Table 1. Multiple comparison values for the consistency parameter. I think this table is Table 4. Please check.
- 15 line 422: … process of enzymaticesterification can be an appropriate.… change by … process of enzymatic esterification can be an appropriate ….
- 15 line 472 references: Korać, R.; Krajišnik, D.; Milić, J. Sensory and instrumental characterization of fast inverting oil-in-water emulsions for cosmetic application. Int. J. Cosmet. Sci. 2016, 38, 246-256. [CrossRef] [PubMed
Answer
Required changes have been intriduced,
Comment 3
This system of citation is in articles published by Applied Sciences. Please check in all references of this manuscript
Answer
We have checked in all refrences.
