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Emulsifiers explained

Thank you for your interest in Emulsifiers for Good. After all successful launch of the blog, we are now preparing for season 2 and will be back with new posts in August, including new entries for Emulsipedia, which we invite you to contribute to.

A slightly biased review of Viggo Norn's bestseller "Emulsifiers in Food Technology".

 

 

There’s renewed concern as to whether the clean label trend might influence consumers to reject processed foods without a strong scientific basis for doing so. 

Within a week of its launch Emulsifiers for Good has received its first request for more information about emulsifiers. The reader wanted to know about the emulsifier known as E473...

 

Expertise and technology won from working with vegetable-based emulsifiers in the food industry is inspiring new, affordable ways to lift safety and ease packaging production.

What exactly is an emulsifier and what does it do - and how can the ability to mix oil and water help solve some of the world's food and non-food challenges? 

Have you ever wondered why emulsifiers are used in industrial production of chocolate and confectionery products? 

Ice cream manufacturers care deeply about the quality of their products – but what the consumer ends up experiencing is often something quite different. What’s the problem and how can emulsifiers help?