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Posts Tagged lecithin

Emulsifiers in food

Ice cream is another food that would not exist were it not for emulsifiers.

Oil and water don’t mix but they do form emulsions – and these are crucial to the consistency of a number of foodstuffs. Nature is good at making emulsions, and the classic example is milk, where a complex mixture of fat droplets are suspended in an aqueous solution. Emulsifiers are

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Chemist in the kitchen

A page from our first website! If you want to know more about how food additives tie in with the chemistry that goes on in the kitchen, a downloadable booklet entitled ‘In the mix’ is accessible from the home page, or from the image on this page. Chemicals have always

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