Development of a Vegan Emulsion-Based Food Product Using Natural Emulsifiers | Report

Food Chemistry

You are currently working for a food company, and they want to develop an emulsion based food product. Plant-based food sales have grown dramatically over the past few years and your employer wants to develop their product portfolio in this area so the product you produce should be suitable for the vegan market. Furthermore, they would like the product to be clean-label so have requested that you use a natural emulsifier. Prepare a report between 2,000-2,500 words describing the food product and how it could be produced. You should consider the following points when developing your report:

• What ingredients will you use e.g. what is the oil phase? What is the aqueous phase? Are there other ingredients that you may need to add to produce a high-quality product?
• What surface active agent will you use? How does the structure relate to its functional properties?
• What methods and equipment will you use to produce the emulsion?
• What are the mechanisms responsible for emulsion instability and how could you assess stability?

A good report should include a brief introduction in which you introduce your product and outline your objective.

The methodology that you could employ and the practical steps that you need to take to make the emulsion and assess its stability should be included. Please include the quantity or proportion of the ingredients needed to produce your food product.

You should include a discussion. The discussion can be a separate section or included throughout the report. It should demonstrate that you have a very good understanding of the material presented.

The report should finish with a clear logical conclusion.

In preparing your report, you will need to source and cite or reference material, either from lecture notes, online resources, book chapters or academic journal articles. Please use Harvard referencing style. The references will not be included in the word count.