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 ...

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 ...

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 ...

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 ...

New bakery emulsifiers and a stabilizer system for mayonnaises and dressing fulfil consumer demands for fat reduction, leaner labels and simpler production, claims developer Palsgaard. Knud Erik ...

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 ...