Recent research has shown that a specific type of emulsions (water-in-oil-in-water emulsions, or WOW) can be used to formulate low fat products while maintaining mouthfeel and texture.
In a WOW, a water-in-oil emulsion is dispersed in a water phase that has the potential to reduce the fat content of salad dressings, mayonnaise and spreads down to 40%. Extensive research is being performed by several research groups. Among the leading scientists, Dr. McClements, from the University of Massachusetts, has studied these systems in detail. His work was recently published in the Journal of Agricultural and Food Chemistry (doi: 10.1021/jf061637q), where he describes the manufacture of these nanoemulsions and provides an excellent characterization of the system.
WOW emulsions have a big potential to be used in low-fat products and further research is needed to optimize not only the manufacture of the emulsions but also their stability.
Novel emulsions like this one being pursued by McClements are the basis for next generation margarine and shortening products needed to improve the nutritional content of the foods we consume. We must find solutions to reduce calories and dramatically reduce saturated fat content in foods.
McClements work and the work of others in this area is vital in our struggle to reduce the ever increasing burden on our healthcare systems caused by diseases associated with the overweight and obeisity epedemic prevalent around the world.
Proprotionally more research seems to be conducted in this area outside of the United States. I suggest that the goverment and food industry take note and invest more in real solutions like those you site. SB