Xanthan gum may sound like a futuristic sweet but it’s actually one of the most commonly used ingredients in ultra-processed food. It belongs to a category called emulsifiers, which help to combine ...

They keep salad dressing from separating, ice cream from dripping and muffins from hardening. Emulsifiers, used to improve the texture of food, are in all sorts of products. But there is growing ...

We can’t be the only ones who love creamy foods that stay mixed together, like that ready-to-enjoy peanut butter we can dip our spoon into, no stirring required. But what if we told you the additives ...

Food emulsifiers are among the most widespread food additives. A large cohort study highlighted an association between the consumption of certain emulsifiers and an increased risk for certain cancers, ...

Korin Miller has spent nearly two decades covering food, health, and nutrition for digital, print, and TV platforms. Her work has appeared in Women's Health, SELF, Prevention, The Washington Post, and ...

When's the last time you enjoyed a bite of carrageenan or polysorbate 80? The answer might be today if you've had a slice of ...

It’s a marvel of food technology: ice cream that resists melting. In a video explaining the science behind it, a seller of food chemicals shows scoops of ice cream holding their shape under hot lights ...

The plot thickens — as colon cancer rates continue to rise in young adults, a Florida gastroenterologist is pointing the finger at emulsifiers in processed foods. As colon cancer rates continue to ...

In a recent study published in BMJ, researchers examined the relationships between the intake of food emulsifiers and cardiovascular disease (CVD) risk. Study: Food additive emulsifiers and risk of ...

Researchers have discovered proteins with emulsifying action that can be readily released from yeast cell walls. One of them exhibited emulsifying activity comparable to that of casein, a milk-derived ...

Each droplet in this glowing emulsion is held together by a special molecule: a fluorescent emulsifying agent. Rakesh Narani, a PhD student in the lab of Che-Jen Lin at National Dong Hwa University, ...