To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research. The study, ...

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 ...

Flavor emulsions are water and oil emulsions typically prepared as a concentrate and can be diluted during the formation of a final product. Two flavor emulsion types are primarily used in the food ...