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Higher dose may cause fatigue, pain, heart disease, diabetes or stroke.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Emulsifiers are surface-active agents that act as a border between two immiscible liquids such as oil and water to mix together. They have commonly used additives for different foods and drinks. They also prevent separation, reduce stickiness and control crystallization. The most common emulsifiers include mustard, mono- and diglycerides, polysorbates, carrageenan, soy and egg lecithin, guar gum and canola oil. These are used to form a homogenous mixture, keeping water and oil or any two liquids together. They create two types of emulsions that include droplets of oil dispersed in water and droplets of water dispersed in oil. They are carefully regulated and tested by the U.S. Food and Drug Administration, and are considered safe to be used in food products.