TeRiFiQ EU Project: Multiple Gel in Oil in Water Emulsions as Fat Replacers in Sauces and Ready Prepared Foods

Trif M., Csutak E., Perez-Moral N., Gagyi T., Pintori D., Bethke M., Wilde P.. (2016)

Bulletin UASVM Food Science and Technology, 73(1), 47-48

Stable G/O/W multiple emulsions were obtained over a period of storage of 4 days, compared to W/O/W multiple emulsions. G/O/W emulsions were incorporated into pizza sauces in order to reach a 30% decrease of fat content (the TeRiFiQ project target).