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.
Higher dose may cause fatigue, pain, heart disease, diabetes or stroke.
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