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 ...

Food additives do a lot of good: they prolong shelf life, improve taste and texture, and add colour to otherwise unappealing products. They are also highly controversial and garner a lot of media ...

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 ...

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 ...

“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 ...