Recent research by Martini’s group published in the Food Research International Journal has shown that the stability of reduced fat oil-in-water emulsions can be improved by changing processing conditions. Specificalyy, by decreasing the cooling rate during manufacture a more stable emulsions can be obtained. The type and amount of crystals obtained during this process might play a role in this increased stability.
Martini’s research can contribute to the formualtion of reduced fat products such as mayonnaise, spreads and dressings. For more information please refer to Tippetts and Martini, Food Research International, 2009, 42:847-855.
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