Tag: Emulsifier

Over 50% of plant-based milk products, including many almond milk varieties, contain added seed oils like sunflower or canola. Understanding the purpose of these oils is key to deciphering the ingredient list on your favorite dairy alternative, addressing the common question: why is there seed oil in almond milk?

Found naturally in eggs and soybeans, lecithin is a crucial fatty substance known for its amphiphilic properties. The primary function of lecithin is its powerful emulsifying action, which makes it an invaluable ingredient in both our bodies and many industrial applications.

In 1846, French chemist Theodore Gobley first isolated a substance from egg yolks that he named lecithin, from the Greek word *lekithos* for egg yolk. This discovery revealed that the most prominent phospholipid found in egg yolks is phosphatidylcholine, a critical component of lecithin.

In July 2024, the U.S. Food and Drug Administration (FDA) finalized a ban on brominated vegetable oil (BVO), confirming decades of health concerns surrounding the substance. This action has brought the food additive into the public spotlight, prompting many to question its nature and ask, "Is BVO the same as vegetable oil?" The answer is a definitive no, and understanding the crucial distinction is key to a healthier diet.

Did you know that despite being derived from natural pine trees, ester gum is a chemically modified ingredient? This process is why the question of 'is ester gum artificial?' has a surprisingly nuanced answer, blending natural origins with manufacturing science.

Polysorbate 60 is a common food additive approved by the FDA as generally recognized as safe (GRAS), and is also extensively used in cosmetics and pharmaceuticals. This versatile emulsifier and stabilizer plays a critical role in blending immiscible ingredients like oil and water to ensure product consistency and texture.

Derived from natural lecithin sources, hydrogenated lecithin is a modified phospholipid blend that has undergone a process to increase its stability and functionality. The primary ingredients are the specific phospholipids from the original source, such as soybeans or sunflower seeds, whose chemical structure is altered through hydrogenation.

Over 90% of lecithin used commercially is sourced from soybeans, making it a prevalent ingredient. The primary difference between lecithin and hydrogenated lecithin lies in a chemical modification that affects stability, function, and applications in food, cosmetics, and pharmaceuticals.

The visible oil separation in natural peanut butter is a tell-tale sign that it is not a true surfactant, but an emulsion that requires help to remain stable. While the final product itself does not act as a single surface-active agent, its components—both natural and added—serve key emulsifying roles.

Lecithin is a complex mixture of fats that is an essential component of every cell in the human body. A common ingredient in many foods and supplements, understanding what category is lecithin in can help clarify its functions and benefits.