Researchers examine emulsion structure's link to food flavor, texture

10/24/2011 | DairyReporter.com (France)

Scientists in Spain and from Unilever report that modifying emulsions for fat content or type influences flavor and texture. "Fat has an effect on aroma release, modifying the qualitative, quantitative and temporal [flavor] profile of foods. ... Fat has also an influence on the emulsion texture, impacting on creaminess, smoothness or fattiness perception which may modify how [flavor] is perceived in emulsions during their oral processing," the study authors said.

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