As an additive, soy lecithin is an emulsifier that “helps bind ingredients that won’t mix,” says Fetter. Soy lecithin can help improve the overall texture and quality of a product.

There are many emulsifiers in the food chain, but some of the more common options include guar gum, lecithin, and carrageenan. Emulsifiers have an FDA designation of GRAS (or “generally ...

Scientists uncover mounting evidence linking food emulsifiers to gut health issues, offering practical solutions for reducing exposure to these common additives ...

To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another ...