The study, published in the journal Food Hydrocolloids, suggests that using a mixture of commonly available emulsifying proteins and solid particles could lead to more stable emulsions and foams. The ...

Every so often, you come across a curious piece of menu jargon. It sounds familiar. It looks familiar. Maybe you’ve even consumed it a time or two. But what the heck is it, really? Great question.

Summer means salads. And salads are even more delicious with a good dressing. Most salad dressings are temporarily stable mixtures of oil and water known as emulsions. But how do salad dressing ...

A jar containing a clear liquid that looks like water, but is actually an emulsion of oil and water at the nanoscale. MIT Water and oil have been foes forever. It is widely established these two ...

If you have ever tried your hand at homemade mayonnaise, hollandaise sauce or other emulsions, then there’s a good chance they’ve “broken” or separated on you. There’s no need to start from scratch if ...

A new technique for making emulsions that does not require the ingredients to be intensively mixed has been unveiled by researchers in Bulgaria and the UK. The gentle nature of the emulsion-making ...