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Emulsifiers in food

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.

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

 

 

Deciphering numbers and names on ingredient lists can be tricky and may deter some consumers from buying certain products. But how do you know if they are bad for you?

 

Saturated fats contribute to a creamy and smooth texture in ice cream, but unfortunately it also contributes to cardiovascular disease. With the aid of the right combination of emulsifiers and stabilizers, however, manufacturers can produce healthier ice creams.

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...

 

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

Today, a low-fat or light margarine spread is likely to have 40% fat content, and they’re a popular choice for health-conscious consumers compared with their higher-fat predecessors. But what if you could take the fat content down even further to 10%? Here's how

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?

Should your voice be heard?

Emulsifiers for Good is an open, free forum. So if you’ve got expertise in the field to share, and you accept that this isn’t the place to promote specific product brands or companies, we’re keen to hear your perspective, too!