EMULSION FOR MODULATING SENSORY PROPERTIES IN FOODS AND BEVERAGES

摘要

The present invention relates to the flavour industry. It concerns more particularly a food grade emulsion capable to modulate sensory properties in foods and beverages. The emulsion of the invention is notably characterised by the presence in its dispersed phase of at least one enzymatically modified lipid component. The emulsion of the present invention constitutes a stable and effective flavour delivery system and can thus be incorporated as such in a food composition or a beverage composition.