Explore new food science applications in this featured white paper from Karlsruhe Institute of Technology (KIT):
- Aroma Oil Emulsions: Achieve stable, industrially-relevant flavor emulsions for beverage applications.
- High-Viscosity Emulsions: Process high oil-content emulsions for creamier, more stable food products – even at challenging viscosities.
- Melt Emulsification (Dairy): Enable precise, clog-free emulsification of milk and dairy products at controlled temperatures.
- Oat-Based Beverage Processing: Improve droplet size uniformity and emulsion stability for next-generation oat drinks and milk alternatives.
- Pectin Microgel Particle Production: Create uniform microgels for advanced stabilization in foods such as dressings and dairy alternatives.