Author Archives: Vernon Maxwell
What are Emulsions ?
Emulsions are ubiquitous in our daily lives, though we often encounter them without realizing their...
Hydrophilic vs Hydrophobic: What’s The Difference?
In the fascinating realm of chemistry, the interaction between substances and water plays a pivotal...
Borax in Food: A Concerning Additive? Its Uses and Health Risks
In the intricate world of food production, texture and stability are often the unsung heroes...
Glyceryl Monostearate (GMS) in Food: A Comprehensive Overview
The global Glyceryl Monostearate (GMS) powder market was valued at USD 5 billion in 2023...
The Difference Between Guar Gum and Xanthan Gum
In the intricate world of food production, texture and stability are often the unsung heroes...
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Know About Guar Gum In Food ?
Have you ever wondered what keeps your ice cream smooth and prevents your salad dressing...
What Is Xanthan Gum In Food? How Does It Get Made?
Ever noticed “xanthan gum” or “E415” on your food labels and wondered what exactly it...
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What is Polysorbate 40 (E434) in Food ?
In today’s complex food landscape, many ingredients work behind the scenes to create the textures,...
Polyglycerol Polyricinoleate – PGPR (E476): The Chocolate-Improving Emulsifier
In the fascinating world of food science, certain ingredients play a crucial role in shaping...
What is Sodium Stearoyl Lactylate (E481) in Food ?
Table Of Content What is E481? An Overview of Sodium Stearoyl Lactylate Sodium Stearoyl Lactylate,...
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