Lecithin, a natural emulsifier commonly used in processed foods, synergistically enhances the antimicrobial properties of the natural essential oil, eugenol, but only when applied in very small ...

Clean ingredients sourced sustainably have become the cost of entry for new foods and beverages seeking placement in today’s marketplace. For established brands that consumers often purchase, ...

Lecithin is a food additive that comes from several sources — one of them being soy. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and ...

Soy lecithin is a common food additive that’s often used to improve the consistency and quality of packaged foods. Adding soy lecithin to packaged foods serves a particular functionality, but it can ...

The market for emulsifiers, used to improve the texture and stability of food products, is seeing greater innovation as companies seek natural, plant-based alternatives with clean labels. “Clean label ...

The recent evolution of supply and demand issues for non-GM lecithin is pushing ingredients manufacturers such as Danisco to promote their alternatives on the market, reports Lindsey Partos. Consumer ...

In people, lecithin is produced naturally in the liver. Lecithin is sometimes referred to as phosphatidylcholine, but the two aren’t chemically identical. Phosphatidylcholine is a component of ...

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 ...