Emulsifiers like lecithin - but especially PGPR (polyglycerol polyricinoleate), are known to improve the flow properties of the liquid chocolate mass and to a certain extend counteract this ...

To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another ...

A container of oil and water separated by a thin skin of magnetized particles has intrigued a team of chemical engineers by ...

Global Lecithin and Phospholipids Market is flourishing due to a spurring demand for natural food additives driven by growing health and wellness awareness and expanding food & beverages sector.

The rise in demand for Emulsifier-based beauty and healthcare products continues to accelerate due to advancements in scientific research and increasing consumer awareness about Emulsifiers’ benefits.

Emergen Research Logo De-oiled lecithin, a non-GMO and allergen-free emulsifier, is becoming a preferred ingredient in bakery, confectioner ...

There are dozens of different emulsifiers and thickeners. Some, like carboxymethylcellulose and polysorbate 80, are synthetic. Others, like soy lecithin and guar gum, are derived from natural sources.

This trend has led to an increase in the use of natural emulsifiers, such as lecithin, guar gum, and xanthan gum, which are derived from renewable plant sources. These emulsifiers are considered safer ...

The U.S. FDA reports rising applications of lecithin in functional foods, while the EFSA approved new plant-based emulsifiers in 2023, boosting European market growth. Leading players like BASF SE ...