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Text File  |  1992-09-02  |  236b  |  7 lines
  1. A food additive used to keep oils dispersed
  2. and in suspension, in products such as
  3. mayonnaise and peanut butter. Egg yolk is a
  4. naturally occurring emulsifier, but most of
  5. the emulsifiers in commercial use today are
  6. synthetic chemicals.
  7.