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
Designing Bitterness on Purpose Bitterness has a branding problem. In espresso, dark chocolate, tonic, and an aperitivo, it gets called complex. Put the same kind of sharp, lingering signal into a functional drink and suddenly it’s “medicine.” That gap is where R&D gets interesting. Bitterness isn’t automatically premium, and it isn’t automatically a defect. It’s a designed signal. Whether it
Learn More
Premium, Complex… or Medicinal?
Managing Sweetener Side-Tastes Before They Hijack the Second Sip “Zero sugar” is easy to put on the front of the can. The second sip is where the formula has to prove it. The first sip can be gorgeous: bright berry aroma, crisp acid, sweetness right on target. Then the fruit disappears, sweetness keeps hanging around, and something bitter, metallic, cool,
Learn More
Why the Second Sip Gives Your Sweetener Away
Protein Isn’t a Flavor. Until the Formula Makes It One. Protein looks fantastic in 48-point type. In the mouth, it can stage a tiny hostile takeover. The vanilla shake turns into damp cardboard. The fruit drink finishes dry enough to sand a table. The bar delivers 20 grams of protein and 40 seconds of jaw work. “High-protein” may win the
Learn More
The “Protein Problem”
View All
