Seeing them together, I got all emulsion-al and I screamed. Emulsions. Fats. Ice crystals. And ice cream holds its ingredients together Continue reading… Facebook Twitter LinkedIn
Feeling negative? Mayo control your emulsions. Shearing. Suspension. Stability. And how to make water and oil get along. Continue reading… Facebook Twitter LinkedIn
Guess how often we have hydrocarbons in our food?
Guess how often we have hydrocarbons in our food?
