Emulsifiers are used in thousands of food and beverage products worldwide. They’re in chocolates, cakes, breads, ice creams, margarines, dressings, sausages, pâtés, non-dairy milks, and vegan cheeses ...
Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the ...
In a recent study published in PLoS Medicine, researchers assessed associations between food emulsifier intake and cancer risk among NutriNet-Santé study participants. Study: Food additive emulsifiers ...
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