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 ...

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

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 ...

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 ...

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 ...

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 ...

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 ...

THE WORD “EMULSIFIER” may sound strange or foreign to you, but I promise you that you’re already familiar with what they are. Because if you’ve looked at the ingredient label on ice cream, packaged ...

Last time I made vinaigrette, it wouldn't emulsify for love nor money. I suspect the binding agent I used—an onion, mustard, and garlic spice blend from La Boîte à Epices—was too coarse. My vinegar to ...

AMSTERDAM — Kingswood Capital Management LP, a private investment firm, has completed the acquisition of Corbion’s emulsifier business for a cash price of $362 million and is changing the name of the ...