You are a food scientist in a nutritional supplement manufacturing company. Your group is working on developing an oil in water emulsion based drink in which the oil phase is fortified with bioactive compounds such as lycopene, beta carotene and vitamin A. You expect a refrigerated shelf life of 4 weeks. Describe your approach to developing this product. How will you stabilize the emulsion? What is the basis of your emulsifier selection? Which factors do you expect to affect the stability of this emulsion? Discuss which emulsion destabilization mechanism would be dominant and why? How will you delay the emulsion destabilization?