Emulsions

Emulsions, such as butterMany food products are based on emulsion systems and we have wide experience of the use of emulsifiers in foods and emulsion-based food products. Product types covered include oil-in-water emulsions such as dressings and sauces, creams and non-dairy alternatives, water-in-oil emulsions such as margarines and low-fat spreads, and aerated emulsion products such as ice cream and aerated desserts.

We also regularly apply our expertise to emulsion products in the supplements and healthcare sectors.

Our research and application expertise provides the know-how behind maximisation of ingredient functionality in the development of high quality, low cost, healthy products, with high consumer appeal.

Products can be prepared at laboratory and pilot scale using equipment that simulates industrial production processes, enabling alternative ingredients and formulations to be evaluated rapidly. A wide variety of techniques are available for assessing emulsion products including rheology and microscopy for structural assessment, a fully-equipped sensory laboratory with trained taste panel, and a range of other physicochemical characterisation techniques.

Innovation
Many traditional emulsion products have high fat contents and often use less healthy fats and oils.  With Government and consumers driving the development of healthier products, we are at the forefront of research into the development of healthier food emulsions.

Low fat alternatives can be achieved by removing fat from systems but this can have a negative impact on the sensory quality of products. Oils from alternative sources with healthier fatty acid profiles are available, but need to be evaluated in food emulsions if they are to succeed in the Food Industry.  Leatherhead Food Research is actively researching both these areas, with innovative solutions.
 

Further information:

To learn more about our Emulsions services please contact Stuart Clegg.

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