Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including: (A) an induced viscosity fiber system, and (B) a V-complex located within an aqueous phase of the emulsion and comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsions have a first viscosity at 20° C. of less than about 100 cps, a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity, and an induced viscosity of at least about 300 cps. The emulsions provide improved control over postprandial hunger, especially for low calorie emulsions. The emulsions also provide a thick, creamy texture when chilled.
