Fortunately, many foods do not have either emulsifier.
I will say that lecithin would not be likely to cause such issues, but it was not tested.
Lecithin is a major component of egg yolks and has choline, a necessary nutrient. It also acts as an emulsifier.
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2 posted on
08/27/2023 5:10:28 PM PDT by
ConservativeMind
(Trump: Befuddling Democrats, Republicans, and the Media for the benefit of the US and all mankind.)
To: ConservativeMind
Polysorbate 80 contains polyethers which break down under heat and humidity, yielding aldehydes.
Our company wanted to market a product with polyethers and I told them about the extremely short shelf life. We passed on distributing the product.
To: ConservativeMind
....If you give birth to a mouse, you have much bigger problems....
4 posted on
08/27/2023 5:17:57 PM PDT by
Hardshell
To: ConservativeMind
I think we will be OK, as long as my wife does not birth a mouse.
To: ConservativeMind
Gotta go back to using eggs as emulsifiers.
7 posted on
08/27/2023 5:45:52 PM PDT by
Secret Agent Man
(Gone Galt; not averse to Going Bronson.)
To: ConservativeMind
If we didnt learn it before, we learned it watching Breaking Bad when he made mayonnaise in science class.
8 posted on
08/27/2023 5:47:18 PM PDT by
Secret Agent Man
(Gone Galt; not averse to Going Bronson.)
To: ConservativeMind
so this is talking about a trans woman ?
9 posted on
08/27/2023 6:08:37 PM PDT by
stylin19a
(The difference in golf and government is that in golf you can't improve your lie)
To: ConservativeMind
Aren’t emulsifiers used in homogenizing cows’ milk?
10 posted on
08/28/2023 4:10:16 AM PDT by
nagant
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