What are they?
An emulsifier is a substance added in food production to prevent the oil and water in the product from separating into two layers. The most commonly used emulsifiers are lecithin (E322) and the mono- and di-glycerides of fatty acids (E471). There are, however, many other emulsifiers in use.
Where might you find them?
Bread, bagels, cookies, muffins, cakes, pies, pasta mixes...
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