All emulsifiers articles
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NewsScientists harness microbiota as ally for predicting individual sensitivity to food additives
Researchers developed a human microbiota modelling system capable of predicting each person’s sensitivity to an emulsifier, using a simple stool sample, paving the way for a personalised nutrition approach based on the gut microbiota.
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NewsYeast as food emulsifier? Easily released protein as strong as casein
Researchers looking at yeast proteins as emulsifiers have found emulsifying proteins that can be easily freed from the yeast.
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NewsThe consumption of certain food additive emulsifiers could be associated with the risk of developing type 2 diabetes
Researchers studied the relationships between the dietary intakes of emulsifiers, assessed over a follow-up period of maximum 14 years, and the risk of developing type 2 diabetes in a large study in the general population.