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
Why Product Color Belongs in the Flavor Conversation How does color affect taste? Same formula. Same aroma. Same sweetener system. Now tint one sample red and the other blue. There’s a decent chance people will tell you they don’t taste the same. One seems sweeter. One seems fruitier. One feels a little “off,” even though the chemistry never moved an
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Color Talks Before Flavor Does
“Strawberry flavoring” can taste like fresh fruit in yogurt, then flip to candy in soda. Same label, totally different vibe. That’s not your palate being dramatic. Strawberry isn’t one flavor – its a release and perception system.
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Strawberry’s Not Moody—Your Formula Is
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.
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Cravings, Rewired: The Science of Shifting Taste
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