Oil-free emulsions for low-fat foods

Emulsified oil, in products  such as mayonnaise, sauces and margarine, owe their specific mouth feel to destabilization of the oil globules on the oral surface, resulting in a film of oil that covers the tongue. Human perception is set to appreciate this experience of fattiness. Emulsions of water-soluble ingredients offer the possibility to simulate the experience of fat with low-caloric substitutes. Water-water emulsions have certain characteristics that make them suitable for use as substitutes for oil-water emulsions.

Emulsions of water-soluble ingredients could provide the mouth-feel of fat using low-caloric substitutes. Emulsified oil in mayonnaise, sauces and margarine, owe their specific mouth feel to a film of oil that covers the tongue. Human perception is set to appreciate this experience of fattiness. Water-water emulsions have certain characteristics that make them suitable for use as substitutes for oil-water emulsions.

This innovation is explained in more detail on WorldFoodInnovations.com