DSM-Firmenich

Last updated February 26, 2026

Innovation Areas

1,533

Inventors

Collaborations

Multiphase emulsion matrix stabilization: DSM-FirmenichLast 5 Years Research Landscape

Interfacial instability in complex plant-based mixtures leads to phase separation and active ingredient degradation. Engineering the lipid-to-aqueous phase ratio and starch-protein carrier structures ensures consistent delivery and shelf-life.

What technical problems is DSM-Firmenich addressing in Multiphase emulsion matrix stabilization?

Sensory and structural mimicry failure

(32)evidences

Plant-based proteins and fibers frequently fail to replicate the complex mouthfeel, texture, and flavor profiles of animal-derived matrices. Resolving these organoleptic and structural discrepancies is essential for consumer acceptance of non-animal alternatives.

Volatile flavor degradation and loss

(32)evidences

Active flavor compounds are prone to oxidation, evaporation, and premature reaction during processing and storage. Preventing these degradation mechanisms ensures consistent sensory profiles and extended product shelf life.

Active ingredient oxidative degradation

(32)evidences

Volatile flavors and oils lose potency and sensory integrity when exposed to environmental factors. Preventing this degradation ensures long-term shelf stability and consistent delivery in powdered formats.

Interfacial phase separation instability

(30)evidences

Thermodynamic instability in multiphase systems leads to coalescence and flavor degradation. Preventing phase separation ensures shelf-life consistency in acidic aqueous environments.

Hydrophobic nutrient phase separation

(15)evidences

Incompatibility between oil-based flavor compounds and aqueous delivery systems leads to physical instability and uneven distribution. Preventing this degradation ensures consistent sensory profiles and nutrient bioavailability in liquid matrices.