Disclosed are induced viscosity nutritional emulsions comprising (A) proteinhaving a protein-bound methionine sulfoxide content of 8% or less of the totalprotein-bound methionine, on a molar basis, (B) fat, and (C) an inducedviscosity fiber system that provides the emulsion with a packaged viscosity ofless than 300 cps and an induced viscosity following consumption of at least300 cps, wherein the induced viscosity nutritional emulsion is an oil-in-wateremulsion. It has been found that product stability is improved and shelf-lifeincreased by selection of those protein sources having a low methioninesulfoxide content.
