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 ...

Nano-emulsions are becoming increasingly popular in various Life Science and Industrial markets including Drug Delivery, Food&Beverage, Cosmetics, and Pigments/Dyes. In most cases, the reduction of ...

It sounds like a party trick: Add water to the clear, licorice-flavored ouzo liquor, and watch it turn cloudy. This 'ouzo effect' is an example of an easy way to make highly stable emulsions -- or ...

Researchers have found a way to control the charge of nanoparticles on a two-fluid interface to create a more stable system in which its charge can also be switched and controlled. The ability to ...

Emulsions are not something people outside of certain industries give much thought to, yet they are encountered on a near-daily basis. If you look in your kitchen, you would probably find a host of ...

Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...

In a finding that has wide industrial applications, researchers from the USA have found that the bursting of bubbles can help to create nano-scale mixtures of non-soluble mixtures. While it is well ...

Cellular lipid droplets store lipids as reservoirs for metabolic energy and membrane precursors. Lipid droplets form the dispersed phase of a cellular emulsion in the aqueous cytosol. Principles of ...

Conventional surfactants have dominated emulsion science due to their ease of use, relatively low cost and control. However, their future industrial use is under threat, because of formulation foaming ...