A synthetic emulsifier that keeps water and fats blended smoothly in processed foods. Found mainly in baked goods, whipped toppings, and some desserts. It prevents separation and improves texture. Generally recognised as safe by EFSA and FDA at current use levels. Some animal studies at very high doses showed gut microbiome disruption, but everyday exposure from food is far below those thresholds. Authorised in very few food categories, so typical exposure is low.
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