When you buy a food product, you need to look carefully at the ingredients. Many components make up the ingredients of a food and drink product. There are a lot of additives that are added to these products. These additives come in various types and are used for various purposes. The most common additive added in these products are called emulsifiers. Food emulsifiers are used to emulsify, thicken, and preserve the product. There are different types of emulsifiers, and the safest ones to use are the natural ones. Here are the top natural food emulsifiers commonly used to thicken grocery store products:
Carrageenan is derived from Irish moss, which is also known as red seaweed. It is most commonly used in natural yogurt, nut milk, deli meat, and tofu. It has a strong binding property towards food proteins. Its main purpose is for food additives and conventional medicine. They are very common in natural health food products since they are vegan. You can check out this wikipedia page about carrageenan to know more about it.
Egg Yolk Emulsifier
Egg yolk is the oldest known emulsifier here. It is also the most frequently used one. There is an important agent in egg yolk called lecithin which helps make egg yolk a very good component for binding and emulsifying. Egg yolks are essential to make mayonnaise and hollandaise. This is because mayonnaise and hollandaise should contain egg yolks as the main ingredient to emulsify. You can also find egg yolks in salad dressings in the ingredient list as an additive. The egg has a mixture of water attracting as well as water repelling amino acids. This is very useful in helping to bind both water and oil together with the help of the egg yolk.
You can find mustard as an emulsifier in the ingredients list of a lot of common salad dressings that you can find in your grocery stores. Mayonnaise also contains some mustard for more emulsifying properties. It can also be used for meat products since it emulsifies and allows the meat to be easily sliced. Mustard has the ability to manipulate and control the texture od a lot of food products since it is a water-binding food additive.
Honey can also be used in various food products as a very good emulsifying food additive. Different to the other emulsification agents, honey produces a more sweet flavor. It also has added benefits like breaking up the accumulated fats as well as being rich in anti-bacterial properties.