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 ...

Launched at the end of 2017, Emulsifiers for Good (EFG) is a new blog whose stated aim is to “inspire and share knowledge and ideas for how sustainably sourced and produced emulsifiers can help solve ...

A big threat to gut health may be hiding in your favorite frozen treat, according to experts. An emulsifier called Polysorbate 80 is raising concerns about how additions to processed foods can disrupt ...

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 ...

They keep salad dressing from separating, ice cream from dripping and muffins from hardening. Emulsifiers, used to improve ...

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 ...

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 ...

In recent years, ultra-processed food (UPFs) consumption has surged globally, raising concerns about its impact on health. Ultra-processed foods are industrial formulations typically containing ...