Product Design in Food Industry Using the Example of Emulsification

Designing a product according to the consumers' needs is one of the key targets in food industry. Having once defined the target product properties, it is of imperative importance to know which microstructure of the product is required (property function) and how the target microstructure can then be determined by process parameters (process function). Many food products are emulsions, either during production and/or in the moment of distribution and consumption. This review intends to depict the design of emulsions according to target needs. Even if we concentrate on typical food emulsions as an example, the concept can be widely applied, since emulsification in other branches of industry is governed by the same principles.