ABSTRACT
The manufacture of an emulsion-based food product with specific quality attributes depends on the selection of the most suitable types and concentrations of raw materials (e.g., water, oil, emulsifiers, thickening agents, minerals, acids, bases, vitamins, flavors, colorants, preservatives) and the most appropriate processing, storage, transport, and usage conditions (e.g., mixing, homogenization, pasteurization, sterilization, chilling, freezing, cooking). Traditionally, the food industry largely relied on craft and tradition for the formulation of food products and the establishment of processing conditions. This approach is unsuitable for the modern food industry, which must rapidly respond to changes in consumer preferences for a greater variety of cheaper, higher quality, healthier, more exotic, and more convenient foods (Sloan, 2003; Mermelstein, 2002).
