Explore this Story:
MALK
What are emulsifiers?
Emulsifiers are stabilizers between fat and water.
Keeping them bound together creates uniform consistency, improves mouthfeel, and extends the shelf life of processed foods.
We’re ingesting more emulsifiers than ever, but the research is suggesting we should steer clear.
What does research tell us about them?
The study looked at relatively low concentrations of two commonly used emulsifiers, carboxymethylcellulose and polysorbate-80.
The bottom line.
I know they aren’t sacrificing taste, and they won’t notice a difference in their smoothie.
