Emulsifiers

Polysorbate 80, one of the most widely used emulsifiers, has been studied extensively in animal models. Most emulsifiers were approved decades ago based solely on short-term acute toxicity studies. Emulsifiers work on biological tissue the same way they work in food — by dissolving protective layers. The gut damage caused by emulsifiers is not an unintended side effect but their direct chemical function applied to biological tissue. Emulsifiers are estimated to be present in approximately 60% of all packaged foods on grocery store shelves. Emulsifiers provide no nutritional benefit; their function is purely cosmetic and commercial.