Understanding emulsions key to better low-fat foods: Study

Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.

Full article: Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

What are emulsifiers and what are common examples used in food?

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions - ScienceDirect

Foods, Free Full-Text

Beginner's Guide to Emulsifiers - Oh, The Things We'll Make!

Why are emulsifiers (surfactants) added to bread dough? - My German Table

Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations: JACC State-of-the-Art Review

Unilever gets Real with mayo

Emulsifiers: Food Additives in Your Diet – Cape Crystal Brands