A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers. The Iranian research team set out to optimise the production of a ...

Consumers today expect the same cake quality when they are regularly buying cakes from their local bakers or from supermarkets. In turn, producers of cakes must always produce their cakes in ...

Morris Plains, N.J.-based Palsgaard has developed cake mixes that demonstrate that microwave cakes may be not only easy to mix and handle, but also as firm or soft as the consumer desires once they ...

A recent Lancet study suggested an association between chronic consumption of certain emulsifier additives and a higher risk of diabetes. While emulsifiers have been assessed for their safety at the ...

Non-pho oils are set to become a necessity while sustainability and non-G.M.O. are other factors. When choosing emulsifiers, food and beverage formulators may run into well-known issues. Non-partially ...

An emulsifier is a binding agent used in products like processed foods, cleaning agents, and personal care items. Overconsuming them is linked to increased inflammation, gut health issues, and cancer ...

As egg prices continue to spike, Danish ingredient manufacturer Palsgaard says its emulsification solutions can help keep a lid on costs. In an atmosphere of steep cost inflation across key food ...

The magic of food science has made it possible to walk into a supermarket and buy a bag of cookies that are just as soft and chewy as the ones grandma used to make -- but last a whole lot longer.

Austin, March 28, 2025 (GLOBE NEWSWIRE) -- The SNS Insider report indicates that, “The Emulsifiers Market Size was valued at 9.02 Billion in 2023 and is expected to reach USD 14.82 Billion by 2032, ...