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, (B) 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.本發明揭示增加黏度之營養乳劑，其含有(A)具有佔全部蛋白質結合甲硫胺酸之8莫耳%或更少之蛋白質結合甲硫胺酸亞碸含量之蛋白質，(B)脂肪，及(C)一增加黏度之纖維系統，其可提供乳劑300 cps以下之包封黏度及飲用後至少300 cps之增加黏度之增加黏度之纖維系統，其中該增加黏度之營養乳劑係一水包油乳劑。已發現藉由選擇彼等具有低甲硫胺酸亞碸含量之蛋白質來源可增進產品穩定性並延長保存期限。
