An An emerging ingredient technology offers promise for improved texture, tastes and nutritional profiles.
June 2011 Prepared Foods – Emulsions are widely present in the daily menu. Examples are dairy products, soups, sauces and even beverages. Multiple emulsions, consisting of small emulsion droplets within emulsion droplets, are promising for new product innovations that will have a positive impact on a product’s texture and on consumer acceptance.
Innovations in foods are required to meet changing market needs and range from fat reduction, while maintaining good taste, to fortification and healthy ingredient additions. The main challenge the food industry is facing is finding solutions, while maintaining desirable taste and texture. NIZO food research is developing technologies to optimize a food or beverage’s sensory performance, while improving its nutritional value. The formation of multiple emulsions is a powerful new technology that offers solutions. For example, it enables an increased fortification of protein drinks, while keeping the product stable; it can mask bitter healthy compounds; it can reduce fat without compromising on taste or texture; and it can increase juiciness perception.