DISCLOSED ARE INDUCED VISCOSITY NUTRITIONAL EMULSIONS COMPRISING (A) PROTEIN HAVING A PROTEIN-BOUND METHIONINE SULFOXIDE CONTENT OF 8% OR LESS OF THE TOTAL PROTEIN-BOUND METHIONINE, ON A MOLAR BASIS, (13) FAT, AND (C) AN INDUCED VISCOSITY FIBER SYSTEM THAT PROVIDES THE EMULSION WITH A PACKAGED VISCOSITY OF LESS THAN 300 CPS AND AN INDUCED VISCOSITY FOLLOWING CONSUMPTION OF AT LEAST 300 CPS, WHEREIN THE INDUCED VISCOSITY NUTRITIONAL EMULSION IS AN OIL-IN-WATER EMULSION. IT HAS BEEN FOUND THAT PRODUCT STABILITY IS IMPROVED AND SHELF-LIFE INCREASED BY SELECTION OF THOSE PROTEIN SOURCES HAVING A LOW METHIONINE SULFOXIDE CONTENT.
