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
Exploring the Ever-Changing Palate Did you know your flavor world is never finished? What you taste today is a moving target—shaped by genes, age, exposure, mood, memory, and the food culture around you. That’s the science of taste. In other words: your palate isn’t picky. It’s adaptive.Genetics: The Blueprints of Taste Let’s start with the hardware—the science of taste starts
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Cravings, Rewired: The Science of Shifting Taste
Why a Single Note Can Unlock a Whole Moment One whiff of a familiar aroma can yank you back in time with disrespectful speed. Not a vague “I remember this,” but a full-body replay: kitchen light, weather, the exact emotional soundtrack. That isn’t poetry. It’s biology—often called the Proust effect, where taste and smell cues trigger especially potent autobiographical memories.
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Nostalgia Flavors
It’s 4:47 p.m. in the pilot lab. Your prototype is finally singing: bright fruit top, clean sweetness, a little body to make it feel “real.” Then someone says the sentence every formulator dreads: “We need to add the magnesium.”
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The Aftertaste Ambush
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