Emulsion

Gum emulsifier made from acacia gets UK launch

21-Dec-2016 By Noli Dinkovski

An “odourless, colourless and tasteless” emulsifier made from acacia trees is now available in the UK.

Food firms seek a high-fat feel

18-Dec-2014 By Nicholas Robinson

Making low-fat versions of high-fat food and drink is something scientists will strive to do better, despite criticism, says Nicholas Robinson

Protein mix could increase emulsion stability

17-Aug-2010 By Nathan Gray

New research suggests that mixing different protein emulsifiers could create more stable emulsions – reducing the need for surfactants.

Research promises new dawn for low-fat food

01-Aug-2010 By Lorraine Mullaney

The appointment of Dr Hans Tromp as professor of Colloid Chemistry at Utrecht University promises new technological solutions for low-fat food products, according to food research firm Nizo.

Ex-Unilever scientist seeks to cash in on light-as-air emulsions

27-Nov-2007

Scientists at the University of Birmingham, UK, are in talks with leading food manufacturers about commercialising a technology enabling them to more...