Emulsion-based food products show tremendous promise because of their health and economic benefits. An EU initiative developed instant emulsions for the food sector that provide healthier products while minimising various costs.
When designing instant foods, instant emulsions need less time and energy to be created compared to standard emulsification methods thanks to ingredients known as cellulose derivatives. These biopolymers are often included in food to enhance nutritional properties. They also display highly functional properties that are key to the manufacturing process.
Further details: Healthier foods through emulsion science