It’s a marvel of food technology: ice cream that resists melting. In a video explaining the science behind it, a seller of food chemicals shows scoops of ice cream holding their shape under hot lights ...

Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the ...

You check ingredient labels for obvious culprits like high fructose corn syrup or artificial colors, but there’s a common food additive that’s flying under the radar while potentially wreaking havoc ...