Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages. Stabilising beverages ...

It sounds like a party trick: Add water to the clear, licorice-flavored ouzo liquor, and watch it turn cloudy. This 'ouzo effect' is an example of an easy way to make highly stable emulsions -- or ...

Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or ...

Emulsions are not something people outside of certain industries give much thought to, yet they are encountered on a near-daily basis. If you look in your kitchen, you would probably find a host of ...

Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...

Cellular lipid droplets store lipids as reservoirs for metabolic energy and membrane precursors. Lipid droplets form the dispersed phase of a cellular emulsion in the aqueous cytosol. Principles of ...

Video shows how magnetised oil emulsion can be pulled (video courtesy of Julian Eastoe) Researchers have unveiled a molecule that can make "magnetic emulsions", which has the potential to ...

Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...