French cooking is known for its elegance and precision, but it's built on simple, foundational techniques that any home cook ...

A recent study published in Chemical Engineering Science has marked a significant advancement in membrane emulsification technology, crucial for sectors like pharmaceuticals, food processing, and ...

The old adage that oil and water don’t mix isn’t entirely accurate. While it’s true that the two compounds don’t naturally combine, turning them into one final product can be done. You just need an ...

Nourish Ingredients, a pioneer in the emerging ‘animal-free’ speciality fat segment, is expanding into non-dairy with the debut of Creamilux – a low-inclusion lipid that recreates the rich, creamy ...

Kewpie. has developed a cooked rice improver that enhances the texture, flavor, and richness of rice by facilitating emulsification of fat and oil. The patent involves a specific composition with ...