Emulsion

© iStock/Ben185

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).

Putting the WOW into low fat foods

Putting the WOW into low fat foods

By Dispatches from Reformulation Symposium

Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.

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