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℃ of less than about 100 cps, a second viscosity at a temperature of from 0℃ to 8℃ 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.本發明揭示一種包含脂肪、蛋白質及碳水化合物之營養乳劑，該等乳劑包括：(A)增黏纖維系統及(B)位於乳劑水相內且包含與具有至少約10之平均聚合度的聚右旋糖複合之食品級界面活性劑的V-複合物，其中該等營養乳劑在20℃下具有小於約100cps之第一黏度、在0℃至8℃溫度下具有比該第一黏度高出至少約50cps之第二黏度及至少約300cps之增黏度。該等乳劑可以改善控制餐後饑餓感，由於針對低熱量乳劑。該等乳劑亦在冷藏時提供黏稠、奶油樣質地。
