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?
Emulsifiers in food
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
Just how hard is it to create a low-fat, vegetable oil-based spread, using a water-in-oil (W/O) emulsion, that can meet market demands for healthier food products? And without sacrificing the quality that will get consumers coming back for more?
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?