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 ...

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 ...

Every home cook has experienced the frustration of a “flimsy” sauce—one that looks great for a second, then suddenly breaks into a greasy, watery mess. To the untrained eye, it seems like bad luck.

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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 ...

A recent study conducted by French researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam has highlighted a concerning link between the consumption of ...

Emulsifiers are used in processed foods, drugs, vitamins, vaccines, soaps, and cosmetics. They hold ingredients that generally don’t like to be together, like oil and water, in a stable union. They ...

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 ...

Consumption of emulsifiers, additives widely used in the production of processed foods, promotes inflammatory bowel disease and a cluster of obesity-related diseases known as metabolic syndrome, and ...