If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the ...

Dominic has a degree from the University of Winchester in film production and is currently studying for his second degree in biology at the Open University. Dominic has a degree from the University of ...

In a recent study published in BMJ, researchers examined the relationships between the intake of food emulsifiers and cardiovascular disease (CVD) risk. Study: Food additive emulsifiers and risk of ...

A recent study conducted by French researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam has highlighted a concerning link between the consumption of ...

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 ...

Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the ...