Executives: FYI... From: Emerging Food R&D Report | Date: April 1, 2004 | COPYRIGHT 2004 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Food emulsions, such as mayonnaise, consist of dispersions of oil droplets. This is a particulate food, and the stability of such structures is difficult to predict. European researchers are studying the types of mechanisms that jam or block the flow of particulates. Jamming in emulsions may make it possible to prolong the shelf life of these foods. Scientists are using such imaging techniques as NMR and confocal microscopy, as ...

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