Author Archives: Vernon Maxwell
What is Gelatin?
Gelatin stands as one of the most fascinating and versatile ingredients in modern food technology....
Some commom types of natural emulsifiers ?
Natural emulsifiers are compounds that stabilize mixtures of oil and water. They are derived from...
What are Natural Emulsifiers ?
Have you ever noticed how milk stays smooth and creamy without separating, or wondered why...
1 Comments
What Is Glycerol Ester of Wood Rosin (E445) in Food?
Understanding food additives helps us make informed decisions about our diet. Glycerol ester of wood...
What is E492 (Sorbitan Tristearate) in Food ?
Modern food manufacturing relies on specialized ingredients that enhance product quality and stability. Among these,...
1 Comments
Mono and Diglycerides (E471) in Food: A Comprehensive Overview
Mono and diglycerides, often appearing as E471 on food labels, are common food additives used...
6 Comments
What Is A Surfactant ? How Does It Work?
Surfactants represent one of the most versatile and widely used classes of chemical compounds in...
3 Comments
How Do Emulsifiers Extend Food Shelf Life?
Have you ever wondered how your favorite packaged foods stay fresh for so long? The...
Oil-in-Water vs Water-in-Oil Emulsions
In the world of emulsion science, understanding the fundamental differences between oil-in-water and water-in-oil emulsions...
What is HLB Values? And the HLB Scale ?
The Hydrophilic-Lipophilic Balance (HLB) system revolutionized emulsifier selection and application in modern formulation science. Established...