Every home cook has experienced the frustration of a “flimsy” sauce—one that looks great for a second, then suddenly breaks ...

Although extensive work has been reported on emulsifier-free emulsion polymerization using various types of initiators, there are no literature reports describing the use of an enzymatic reaction as ...

An emulsifier is a binding agent used in products like processed foods, cleaning agents, and personal care items. Overconsuming them is linked to increased inflammation, gut health issues, and cancer ...

An emulsion is a mixture of two or more liquids that are usually not mixable but mix under specific circumstances — generally by using substances that help them mix. These substances are called ...

It’s a marvel of food technology: ice cream that resists melting. In a video explaining the science behind it, a seller of food chemicals shows scoops of ice cream holding their shape under hot lights ...

Recent scientific investigations have uncovered troubling connections between common food additives called emulsifiers and various digestive health issues. These substances, present in numerous ...

The U.S. Department of Agriculture has decided that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an ...

Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the ...

A big threat to gut health may be hiding in your favorite frozen treat, according to experts. An emulsifier called Polysorbate 80 is raising concerns about how additions to processed foods can disrupt ...

Launched at the end of 2017, Emulsifiers for Good (EFG) is a new blog whose stated aim is to “inspire and share knowledge and ideas for how sustainably sourced and produced emulsifiers can help solve ...