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 ...

Innovation in by emulsifier producers is good example of how ingredients producers can revive a mature market by catering to changing conditions and demands, says Frost and Sullivan in a new briefing ...

Holly has a degree in Medical Biochemistry from the University of Leicester. Her scientific interests include genomics, personalized medicine, and bioethics.View full profile Holly has a degree in ...

Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing ...

Most of the skincare products are intrinsically unstable, as per the second law of thermodynamics, as these products signify a combination of two or more substances that are immiscible in each other.