CORDIS Project
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This project focuses on developing instant emulsions for the food industry using cellulose derivatives. It aims to create healthier food products with specific digestion profiles, minimizing processing costs while meeting consumer demands for natural ingredients.
Instantly structured emulsions are promising systems for the food industry representing important environmental and financial benefits.
The technological advantage of this approach is that the emulsion is created within a reduced time frame and stabilised in the presence of, and solely by, the constituent ingredients, with a minimum energy input as compared to conventional emulsification processes.
In this sense, instant emulsions satisfy certain demands by the consumers, such as manufacture at…
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