In moderation, fats and oils are a necessary part of the diet. It has been found these materials can deliver fat-soluble vitamins, unsaturated fatty acids, like omega-3 and omega-6, and a host of other beneficial nutrients. Of course, nutrition is not their only role; fats and oils also provide functional roles in food, such as lubricity, structure, flavor, mouthfeel and much more. Fats and oils are often delivered in the form of emulsions that make up many traditional foodstuffs. Mayonnaise, milk and cream represent conventional oil-in-water emulsions, while butter and margarine represent the opposing water-in-oil type. More recently, there is another category of emulsions called double phase or multiple emulsions, which are somewhat of a combination of those mentioned above. Water-in-oil-in-water (WOW) emulsions are a specific type of multiple emulsion.
What is a WOW Emulsion?
WOW emulsions have received a notable share of press in the past few years, touting their potential opportunities for the food and beverage industry, especially in the area of fat reduction, but the potential extends far beyond fat reduction.