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Visualising and understanding the functionality of emulsifiers

Request Number N184836 | Author Mondelēz International


We are looking for visual analytical technologies and methods to characterise the functionality of emulsifiers in products like chocolate and chewing gums.


Being able to better understand the role of emulsifiers would enable us to potentially make changes in products or to develop new product formats.

Key Success Criteria

A technology or method that can analyse the functionality of emulsifiers.

Possible Approaches

Microscopy and similar methods

What We Aren't Interested In


Preferred Collaboration types

At this stage, we're open to various types of mutually-beneficial partnerships.