Learn the facts behind the highly versatile emulsifier known as PGE (E475) and discover its effects in cakes, margarines and non-food applications such as plastics and cosmetics.
Latest blog posts
Survey reveals need for emulsifiers and stabilizers in plant-based dairy alternatives
As plant-based, alternative dairy products increase in popularity, consumer insights into how the products fare in terms of mouth-feel and texture reveal areas for improvement. Here’s how emulsifiers and stabilizers can help.
Emulsipedia entry: Polyglycerol Polyricinoleate explained
Discover the facts behind the co-emulsifier known as PGPR and learn about its applications in confectionery and margarine in this first post on Emulsipedia - our new emulsifier encyclopedia.
Accelerating the benefits of sustainable emulsifier technology
“SDG Accelerator” is the name of a new UNDP programme designed to speed up the achievement of its 17 global sustainability goals – and emulsifier technology may have a role to play in this promising initiative.
Procurement Powers, Pains and Predictions
An insider perspective on agricultural crops and their evolution over the years, focusing on emulsifier production – and revealing the impact of global trends and other factors, even where seemingly unrelated.
Easy to use but still comprehensive guide to food emulsifier technology
A slightly biased review of Viggo Norn's bestseller "Emulsifiers in Food Technology".
Emulsifiers and sustainability - featured category