We can’t be the only ones who love creamy foods that stay mixed together, like that ready-to-enjoy peanut butter we can dip our spoon into, no stirring required. But what if we told you the additives ...

Scientists discovered that common food emulsifiers consumed by mother mice altered their offspring’s gut microbiome from the ...

Emulsifiers -- substances that are essential ingredients in processed foods -- appear to increase people's risk of Type 2 diabetes, a new study finds. In fact, the more emulsifiers that people eat as ...

We were unable to process your request. Please try again later. If you continue to have this issue please contact [email protected]. Researchers found positive connections between CVD risk ...

What’s good for keeping food products stable and safe on the shelf may not be healthy for the body. Researchers report in the journal Cancer Research that emulsifiers create the ideal conditions for ...

Non-pho oils are set to become a necessity while sustainability and non-G.M.O. are other factors. When choosing emulsifiers, food and beverage formulators may run into well-known issues. Non-partially ...

To investigate the effect of Olibra™ fat emulsion on medium-term food intake and appetite in non-obese subjects. Subjects were randomly assigned to receive either a 200 g portion of test (5 g of ...

Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing ...

Micropore is a UK-headquartered manufacturer of specialist equipment for particle and emulsion manufacturing. By swapping fat particles for water droplets, its patented membrane emulsification system, ...

Silicone emulsions are commonly used on food packaging assembly lines to provide a low coefficient of friction for faster processing and antistatic properties on plastic food containers which prevents ...

Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...

As the food and beverage industry makes progress in using naturally-sourced colors in more applications, emulsions are taking on a bigger role. “This is an area of innovation for sure,” said Jody ...