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.
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).
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.