A new modified starch may stabilise rice bran emulsions, says a new study that extends the use of rice bran oil - an ingredient being show “increasing interest” by the food industry. The research, ...
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new ...
Most of the skincare products are intrinsically unstable, as per the second law of thermodynamics, as these products signify a combination of two or more substances that are immiscible in each other.
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