Emulsion

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Water emulsions can achieve up to 20% fat reduction

By Niamh Michail

By swapping fat particles for water or air, manufacturers have achieved up to 20% fat reductions in chocolate and cheese - but the technology can be applied to almost any water-in-fat suspensions, according to emulsion experts Micropore.

Butternut squash pectin shows promise as a food additive

Butternut squash pectin shows promise as a food additive

By Stephen Daniells

Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.

Emulsions structure may affect sensory qualities of foods: Study

Emulsions structure may affect sensory qualities of foods: Study

By Nathan Gray

Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).

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