Alice says: Please Sir! Can I have some more multiple emulsions in my functional food?
Originally from : http://bit.ly/12EsXS9
Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.
When multiple emulsions are designed for food application – and more specifically in the development of healthier foods, (this has to be an insider joke, surely – Alice) as well as aspects relating to the presence of bioactive compounds – consideration must also be given to the nature and concentration of the components used in their formation, including the oil phase, the type of emulsifiers, or the inner and outer aqueous phases,”