Italian start-up Sphera Encapsulation can protect lipophilic food ingredients in aqueous environments
Kat Arney gets to the bottom of the story of phenolphthalein – a chemical with two very different uses. If you've measured pH in a classroom or had some trouble in the bathroom, you may have met this compound before.
As consumers turn their backs on artificial food colorants, food scientists learn how to work with natural alternatives. Sarah Houlton investigates
Raychelle Burks introduces a red dye with a prickly history
Regulatory bodies and researchers sceptical of study on 4-MEI found in food colour
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