The present invention relates to an induced viscosity nutritional emulsion comprising (A) protein having a protein-bound methionine sulfoxide content that is 8% or less of the total protein-bound methionine, on a molar basis, (3} 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.
