Replacing polysorbate 80: fantastic idea
Polysorbate is commonly found in a variety of food products such as ice cream, baked goods, salad dressings, and processed meats. It is also used in some medical and cosmetic products as an emulsifier or stabilizer.
Emulsifiers are commonly found in lotions and foods, however, some are very dangerous. Their function is to interact with fatty acids, protein and water to make oil water mixtures stable. In my mind, I don't want any emulsifiers messing with my body over the long term. I avoid them in food and cosmetics. The only company making emulsifier free lotion is Ceela naturals.
Emulsifiers are commonly used in food products to stabilize and improve texture. When consumed in moderate amounts, they are generally considered safe for humans. However, excessive consumption of emulsifiers may disrupt the gut microbiome and potentially contribute to inflammation and related health issues.
Emulsifiers are added to food to improve stability and texture by preventing ingredients from separating or clumping together. They help create a smoother and more consistent texture in products like salad dressings, mayonnaise, and ice cream. Additionally, emulsifiers can extend shelf life and improve overall food quality.
For polymers, the requirements for "Food Grade" are defined in the Code of Federal Regulations under Title 21- Food and Drugs, Part 177- Indirect Food Additives: Polymers. This section of the CFR calls out a list of approved generic ingredients and additives and some test methods to evaluate candidate polymer materials. There are requirements for several different types of polyethylene in Part 177, as listed in sub-parts 177.1610 through 177.1630.
Emulsifiers are very common in processed foods. Emulsifiers help mix oil and water (called an emulsion) and keep them from separating. An example is mayonnaise, with is oil dissolved into a water mixture. Examples of emulsifiers include lecithin, egg yolk, protein, spices, mono and diglycerides, polysorbate 80, sorbitan esters, etc. If the amount of emulsifier is too small, the emulsion will break, and the oil will separate from the water. If the amount of emulsifier is too great, there will be a problem with too much foaming.
Emulsifiers can be eggs etc so people can be allergic to it
People can be allergic to some emulsifiers used in dairy products such as eggs
Polysorbate. or salt
to make it appealing
Cus they do.
It is used as emulsifiers.
Polysorbate is commonly found in a variety of food products such as ice cream, baked goods, salad dressings, and processed meats. It is also used in some medical and cosmetic products as an emulsifier or stabilizer.
Sorbitol is usually found in confections and candies. It can also be used in shelf-stable foods like jams, jellies, fruit cake, and jerky. Sorbitol can control viscosity and texture, add bulk, retain moisture, control crystallization, and make foods softer. They can also be used to make emulsifiers like Spans and Tweens (Polysorbate 80).
Emulsifiers are commonly found in lotions and foods, however, some are very dangerous. Their function is to interact with fatty acids, protein and water to make oil water mixtures stable. In my mind, I don't want any emulsifiers messing with my body over the long term. I avoid them in food and cosmetics. The only company making emulsifier free lotion is Ceela naturals.
Emulsifiers are commonly used in food products to stabilize and improve texture. When consumed in moderate amounts, they are generally considered safe for humans. However, excessive consumption of emulsifiers may disrupt the gut microbiome and potentially contribute to inflammation and related health issues.
Emulsifiers are added to food to improve stability and texture by preventing ingredients from separating or clumping together. They help create a smoother and more consistent texture in products like salad dressings, mayonnaise, and ice cream. Additionally, emulsifiers can extend shelf life and improve overall food quality.