The type and concentration of fat used in emulsions may affect how we perceive certain tastes in foods, according to new research. The study, published in the Journal of Sensory Studies, investigated ...

Shiseido has filed a patent for an oil-in-water emulsion composition that aims to improve emulsion stability and provide a more moisturizing feel. The composition includes a copolymer, batyl alcohol, ...

Shiseido. has filed a patent for a water-in-oil emulsion composition that includes salicylic acid, organic modified clay mineral, sorbitan fatty acid ester, and coloring material. The composition ...

Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish ...

Recent studies suggest that increasing the ratio of ù-3 to ù-6 fatty acids and raising the monounsaturated fatty acid (MUFA) content of intravenous lipid emulsion is beneficial. The body responds to a ...