New Findings from Cornell University in the Area of Chemicals and Chemistry Reported (Interactive Roles of Co-solvents and Lemon-oil Composition In the Fabrication of Dilutable Clear Emulsions).

A recent report from Cornell University explores the fabrication of dilutable clear emulsions used as flavor carriers in the beverage industry. The study focuses on the interactive roles of co-solvents and lemon-oil composition in the formation of these emulsions. Researchers found that the use of different co-solvents and oil compositions affected the loading capacity and dilution stability of the emulsions. The study provides insights for the food industry to design colloidal systems with minimal surfactants. The research was supported by PepsiCo, Inc, Cornell University Biotechnology Resource Center, and the National Institutes of Health. [Extracted from the article]