Emulsions
People who say that oil and water don't mix
have never seen us do it.Every day, we create oil-soluble flavor emulsions that disperse evenly and entirely in our customers’ water-soluble products. And we do so in ways that meet industry regulations and our customers’ timelines.
Consistency
You can depend on our flavor emulsions for consistent particle size and true-to-nature flavor profiles for each and every lot.
Fruit Flavors
Our flavor emulsions are especially effective in capturing the just-picked taste of fruit, including citrus. Mother Murphy’s also creates cloud emulsions that provide color and mouthfeel in beverages.
Temperature Perfection
In baked goods, our flavor emulsions can be used to provide strength, stability, and flavor consistency to products subjected to fluctuating temperatures.
Latest Technology
Our flavor chemists, researchers, and technicians use the latest technology to refine and explore new ways to create flavor emulsions. They continually experiment with techniques and ingredients to improve stability and solubility, and to address our customers’ clean-label concerns.
Mother Murphy’s works with our customers to develop emulsions that are used for food flavoring in cold beverages, carbonated and alcoholic drinks, grain-based products, dairy products and coatings. We craft a wide-variety of emulsion food flavorings, including those that are natural, organic-compliant and artificial.
Latest News
Picture this: you’re walking past a bakery, and before you even see the cookies, your mouth starts watering. That’s not magic—it’s flavor anticipation, and it might just be the most underrated force in product innovation today.In a world where food and beverage trends rise and fall faster than you can say “pumpkin spice,” the ability to predict what people will
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Snack to the Future: Predicting Cravings Before They Happen
Welcome to 2025, where less really is more—at least when it comes to food portions. Gone are the days of value-sized everything. Today’s consumers want just enough. Not too little. Not too much. Just right.For flavorists—whether you’re blending extracts in a lab, crafting concepts in a test kitchen, or modeling volatile interactions on a screen—this shift in portion psychology isn’t
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Satisfy in a Single Bite: Flavor Design for the Portion‑Conscious Consumer
Flavor innovation has emerged as both a marketing marvel and a potential minefield in today’s fast-paced food and beverage industry.With brands racing to stay relevant, shelves fill with bold mash-ups like jalapeño–mango seltzer and marshmallow–lavender cereal. But for flavor professionals, the question isn’t just “can we make this?”—it’s “should we?” Constant novelty risks weakening brand identity, confusing customers, or even
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Taste Bud Turmoil: The Hidden Cost of Endless Flavor Choices
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