Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish ...

Most of the skincare products are intrinsically unstable, as per the second law of thermodynamics, as these products signify a combination of two or more substances that are immiscible in each other.

Synthetic parabens and formaldehyde releasers are falling out of favor, but keeping creams safe from microbes remains a challenge. The global shift toward "clean-label" cosmetics has left formulators ...

Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages. Stabilising beverages ...

Silicone emulsions are commonly used on food packaging assembly lines to provide a low coefficient of friction for faster processing and antistatic properties on plastic food containers which prevents ...

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 ...

Applications in a wide variety of fields can benefit from the use of pickering emulsions as a result of their strong stability when compared to systems which are stabilized by surfactants. These ...

An emulsion is a blend of materials which do not normally mix, such as oil and water. Various types of emulsions have different textures, behaviour and properties, which make them useful for food, ...

For failed pavements, full-depth reclamation (FDR) reclaims and treats an entire road structure – including underlying materials – to produce a stabilized base course ready for overlay. With FDR, an ...