Image 4 (IMAGE)

Nanyang Technological University

Image 4

Caption

The NTU-invented plant-based emulsifier (pictured above) is rich in protein and antioxidants, and has the necessary properties to replace eggs or dairy in food staples such as mayonnaise, salad dressings, and whipped cream.

Credit

NTU Singapore

Usage Restrictions

No restrictions.

License

Public Domain

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