An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...

Danone has been granted a patent for a process to manufacture infant formula. The process involves steps such as protein hydrolysis, heat treatment, mixing with lipids, homogenization, emulsification, ...