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WOW Emulsion Technology Offers Some Intriguing Opportunities For Foods, Beverages

January 1, 2011: 06:30 AM EST

Oil-in-water emulsions (e.g., mayonnaise) and water-in-oil emulsions (e.g., margarine) have been around a long time. But a more recent type of emulsion, a double phase or multiple emulsion  known as water-in-oil-in-water (WOW), is gaining favor in the food and beverage industries because of its potential in fat reduction and other applications. WOW emulsions are difficult to make, requiring processing through a high-pressure homogenizer to create stability. But the possible benefits make the complex process worth undergoing. WOW emulsions are expected to be used as delivery vehicles for flavors and active ingredients, including health-promoting ingredients – water-soluble vitamins, botanicals, polyunsaturated fatty acids and others – in functional foods. Other possible applications include fruit pigment protection and salt reduction. Using WOW technology, for example, a food product could taste saltier to a consumer, but actually contain less salt.

Charlotte Dieroff, "Fat and Oil Functionality: A Little WOW Goes a Long Way", Prepared Foods Network, January 01, 2011, © BNP Media
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