Building multi-layered interfacial membranes around a dispersed phase in an emulsion may, in fact, be a key factor in providing added protection in food systems subject to rigorous processing and other environmental pressures. Yet, there are issues that need to be resolved regarding multi-layer emulsions and their specific design characteristics, application to individual foods and long-term stability. Researchers such as D.
J. McClements, PhD, at the department of food science, University of Massachusetts-Amherst, are striving to gain a better understanding of these multi-layer emulsions so that, ultimately, this viable technology can be used to create a vast array of value-added products in the food industry. One use would be extended storage of emulsions and the other a controlled release of functional ingredients from within the dispersed phase.
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