Ice-Cream
Carboxymethyl Cellulose: The Emulsifier Under the Microbiome Microscope
What is carboxymethyl cellulose in food? The 2015 and 2022 studies on gut microbiome effects, what the human trial found, and current regulatory status
IntermediateLocust Bean Gum: The Seed Gum Stabilizing Your Ice Cream
Locust bean gum comes from carob seeds and prevents ice crystal growth in ice cream. Learn how it works, where it's found, and why its safety record is clean.
IntermediatePolysorbate 80: The Emulsifier in Your Ice Cream and the Research on Your Gut
Is polysorbate 80 safe? The 2015 mouse gut study explained, what the doses mean, and where current regulatory consensus stands
Intermediate