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

Researchers have discovered proteins with emulsifying action that can be readily released from yeast cell walls. One of them exhibited emulsifying activity comparable to that of casein, a milk-derived ...

Dominic has a degree from the University of Winchester in film production and is currently studying for his second degree in biology at the Open University. Dominic has a degree from the University of ...

In recent years, the food industry has come under scrutiny for its use of additives that may pose significant health risks. A study published in The Lancet Diabetes and Endocrinology reveals a ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." THE WORD “EMULSIFIER” may sound strange or foreign to you, but I promise you that you’re already familiar ...

A new study in mice shows that consuming emulsifiers—a common ingredient in ultra-processed human foods—during pregnancy or breast-feeding is associated with mild health risks for offspring. Maria ...

In a recent study published in BMJ, researchers examined the relationships between the intake of food emulsifiers and cardiovascular disease (CVD) risk. Study: Food additive emulsifiers and risk of ...

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 ...

Mention emulsifiers and many people might be unaware what they are used for, but they are present in many daily products, from food to cosmetics. They keep substances that don’t usually mix, like ...