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 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 ...

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 ...

WASHINGTON, DC — A low-emulsifier-containing diet led to a threefold increased likelihood of improvement in symptoms of Crohn’s disease compared with an emulsifier-containing diet in a randomized ...

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 ...

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 ...