When's the last time you enjoyed a bite of carrageenan or polysorbate 80? The answer might be today if you've had a slice of ...

Food additives known as emulsifiers are widely used to combine two liquids which ordinarily don't mix, such as oil and water. And while most emulsifiers are made from dairy proteins or egg yolks, a ...

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 ...

In a recent study published in PLoS Medicine, researchers assessed associations between food emulsifier intake and cancer risk among NutriNet-Santé study participants. Study: Food additive emulsifiers ...