New research shows that certain additives found in common ultra-processed foods could increase the risk of type 2 diabetes. Article continues below ADVERTISEMENT Emulsifiers, a group of 'E numbers', ...
In the context of “carbon neutrality”, supercapacitors, as an emerging green energy storage device, have shown advantages such as fast charging and discharging, high power density and good cycling ...
New Delhi, April 25 (IANS) Emulsifiers like xantham gum and guar gum, which help enhance the appearance, taste, texture, and shelf life of ice creams, cookies, yoghurts, and mayonnaise, can also raise ...
The most commonly used additives, emulsifiers like guar gum and xantham are often added to processed and packaged foods to make them look more appealing, boost their taste and texture as well as ...
Could food emulsifiers be hidden accomplices in type 2 diabetes? A recent French study raises this question by revealing an alarming correlation between these common additives and an increased risk of ...
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