Microemulsions Explained
The term “microemulsion” was first used by Schulman1 in 1959 to describe a multiphase system consisting of water, oil, surfactant and alcohol, which forms transparent solutions. MEs are … [Read More...]
Beet as a Red Food Color – Processing & Formulation Challenges
Beet juice extract (EU), or beetroot extract, (from Beta vulgar rubra) is showing up with more frequency on labels driven by the demand for naturally-sourced ingredients. Beetroot red (E162) (EU) can … [Read More...]
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