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 ...

The recent evolution of supply and demand issues for non-GM lecithin is pushing ingredients manufacturers such as Danisco to promote their alternatives on the market, reports Lindsey Partos. Consumer ...

New study takes a fresh look at alternative emulsifiers, as consumer suspicions of GM foods push food makers to source non-GM versions of the popular emulsifier soya lecithin, and supply and demand ...

All of these ingredients are food additives known as food gums or emulsifiers. They are often added to processed foods to modify their texture. They are used to thicken or "gel up" thin liquids or ...

“The global emulsifier market is at capacity and there are significant sunflower lecithin price volatility, and supply issues," said Tim Cottrell, business development director for emulsifiers, ...

Lecithin, a natural emulsifier commonly used in processed foods, synergistically enhances the antimicrobial properties of the natural essential oil, eugenol, but only when applied in very small ...

Dominic Partridge has previously been funded by the BBSRC, and his current position is funded by the MRC. Alex Johnstone receives funding from the Medical Research Council, The University of Aberdeen, ...