Do you know what holds the ingredients together in mayonnaise that you use on your bread, pizza toppings, dips etc.?
Ever wondered why a store-bought Mayonnaise is so perfect in texture and taste and not runny? How does this mayonnaise spread so perfectly on your bread, Pizza Toppings, dips etc.? Here’s when “Emulsifiers” come into play. Emulsifiers are the food additives that help to hold two immiscible (do not mix with each other to form a uniform solution) liquids together in a food product. These act as “hand holders” between an oil base and water in any food preparation like mayonnaise, sauces, dips, ice creams, chocolates, baked products and margarine.
Understanding Emulsifier 322
Emulsifier (322), is extracted from soybeans either through mechanical or chemical methods. It’s basically a byproduct of soybean oil production. Emulsifier (322) is a yellow-brown substance that is a mixture of phospholipids and other non-phospholipid compounds that are derived from soybean oil during its processing. Emulsifier (322) is usually used in liquid form, but it can also be used in granular form. It is commonly found in foods as an additive used to smooth out the texture of products (emulsifier). It’s also used as a lubricant when added to food, as an antioxidant and flavour protector.
Emulsifier (322) is found both in liquid and powdered form. Choose based on your requirement. Keep in mind to select well-sealed liquid or powdered forms of E322. Try to make sure that it is organic as opposed to GMO soy lecithin(E 322). Finally, check the expiry date on the label.
People who are allergic to soy may experience certain soy lecithin side effects like diarrhea, weight gain, loss of appetite, rashes, nausea, dizziness, vomiting, low blood pressure, blurred vision. Soy lecithin has phytoestrogens in it, which when ingested frequently, increases the risk of cancer, particularly breast cancer. In men, these phytoestrogens may cause testosterone imbalance, infertility, low sperm count, and an increased risk of cancer too.(2)
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