An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. The challenge is removing or replacing certain ingredients, without sacrificing certain elements such as taste, texture, or shelf-life.