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 ...

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 ...

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

We were unable to process your request. Please try again later. If you continue to have this issue please contact [email protected]. Researchers found positive connections between CVD risk ...

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 ...

In recent years, the food industry has come under scrutiny for its use of additives that may pose significant health risks. A study published in The Lancet Diabetes and Endocrinology reveals a ...

Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing ...

In a recent study published in The Lancet Diabetes & Endocrinology, researchers investigate the association between food additive emulsifier exposure and risk of type 2 diabetes (T2D). The study ...

In Europe and North America, 30 to 60% of dietary energy intake in adults comes from ultra-processed foods. An increasing number of epidemiological studies suggest a link between higher consumption ...

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 ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." THE WORD “EMULSIFIER” may sound strange or foreign to you, but I promise you that you’re already familiar ...