Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the ...

Emulsifiers are regularly used to combine foods that ordinarily wouldn’t mix – for example oil and water. But in recent years questions have been raised about their impact on people’s diets and health ...

Dominic Partridge has previously been funded by the BBSRC, and his current position is funded by the MRC. Alex Johnstone receives funding from the Medical Research Council, The University of Aberdeen, ...