emulsifier

Also a touch of mustard acts as an emulsifier, and is tasty too (and going gourmet in the mustard is worth it, like Pommery).

Their product has never had any wheat in it and the only soy was the soy lecithin emulsifier.

It's quite silly that it's classified as a coloring agent and an emulsifier, when it's neither of those things.

Salt is a highly effective preservative, egg yolk is a powerful emulsifier, and they're largely used for those exact purposes.

If there is an emulsifier listed it's a red flag; there really should only be Flour, Water, Yeast and (some) Fat.

American cheese is just cheese with an emulsifier, sodium citrate, added that makes it so that it doesn’t break when melted.

Diethanolamine used in some dishwashing soaps as a foaming agent and emulsifier.

Soy lecithin is an emulsifier that lets them mix without clumping.

The only difference in ingredients is what emulsifier is used.

Whey is used as an emulsifier in processed meats[1].

I remember seeing something about how carrageenan, a common ice cream thickener and emulsifier can cause cancer and is banned in the EU but not the USA.

Probably all the oil in the cake, and grease (if purchased) or butter (if homemade) in the frosting, and egg in the cake (intended as an emulsifier rather than a protein source).

The product is not "bad" because it's been blended or has an all-natural emulsifier.

Not only that, "emulsifier" is a mechanical category; they are grouped because of the function they provide.

It requires a lecithin emulsifier and then is "naturally" (artificially) flavored and colored?

"Fake Eggs" are "processed" because they're mechanically blended and have a pretty standard emulsifier in it.