A new cake emulsifier which lengthens shelf life to a minimum of 24 months has been devised by Danish ingredients manufacturer Palsgaard. In collaboration with its R & D facility, Nexus, the company ...

Consumers today expect the same cake quality when they are regularly buying cakes from their local bakers or from supermarkets. In turn, producers of cakes must always produce their cakes in ...

A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers. The Iranian research team set out to optimise the production of a ...

Morris Plains, N.J.-based Palsgaard has developed cake mixes that demonstrate that microwave cakes may be not only easy to mix and handle, but also as firm or soft as the consumer desires once they ...

Consuming packaged foods with food additive emulsifiers is silently raising your risk of type 2 diabetes, as per a new study published in The Lancet Diabetes and Endocrinology. Emulsifiers are the ...

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 ...

Non-pho oils are set to become a necessity while sustainability and non-G.M.O. are other factors. When choosing emulsifiers, food and beverage formulators may run into well-known issues. Non-partially ...

Emulsifiers are regularly used to combine foods that ordinarily wouldn’t mix – for example oil and water. But in recent years questions have been raised about their impact on people’s diets and health ...