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.
Emulsifiers in food
Easy to use but still comprehensive guide to food emulsifier technology
A slightly biased review of Viggo Norn's bestseller "Emulsifiers in Food Technology".
How to judge food ingredients you don’t even know?
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?
Less saturated fat, same rich experience for ice cream
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.
E473 explained - request from reader
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...
Emulsifiers in chocolate production - the basics
Have you ever wondered why emulsifiers are used in industrial production of chocolate and confectionery products?
Emulsifiers deliver the goods for ultra-low-fat margarine production
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
Holding off Heat Shock with emulsifiers and stabilizers
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?