An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

Once upon a time, regular milk was defined as milk with cream at the top. That changed with one major industrial process. Learn how the two are defined now.

Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...

Danone has been granted a patent for a process to manufacture infant formula. The process involves steps such as protein hydrolysis, heat treatment, mixing with lipids, homogenization, emulsification, ...