Are emulsifiers bad for you? Hear from a dietitian and gastroenterologist, who break down the research around emulsifiers in food and their effect on health.

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 ...

A temporary emulsion is a blending of ingredients that eventually separate. You can also add another ingredient called an emulsifier before you mix. Egg yolks, mustard, and honey are examples of ...

An example of an emulsifier is egg yolk. And that's used in traditional baking or traditional ice-cream making. We use alternatives to egg, use something called Guar which is a natural product but ...