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Emulsifiers

A dispersing agent, mainly used by food processors to keep food "intact" - say oil and water in shop-bought mayonnaise. Most are synthetic - and have names like polyoxyethylene, which belongs to the "polysorbate" family.

But some are natural; lecithin for example - contained in egg yolks and soy beans. See'Lecithin'; 'Mayonnaise'

a dispersing agent, mainly used by food processors to keep food "intact" - say oil and water in shop-bought mayonnaise. Most are synthetic - and have names like polyoxyethylene, which belongs to the "polysorbate" family.

But some are natural; lecithin for example - contained in egg yolks and soy beans. See'Lecithin'; 'Mayonnaise'

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