Scientists uncover mounting evidence linking food emulsifiers to gut health issues, offering practical solutions for reducing exposure to these common additives ...

Are emulsifiers bad for you? Hear from a dietitian and gastroenterologist, who break down the research around emulsifiers in ...

Lecithins are made of phospholipids extracted from soybeans and egg yolk. They're common in salad dressings, baked products, and chocolates. The concentration of the emulsifier depends on the ...

To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another ...

A temporary emulsion is a blending of ingredients that eventually separate. You can also add another ingredient called an emulsifier before you mix. Egg yolks, mustard, and honey are examples of ...