Ice cream is cooling and delicious, loved by both adults and children. Although most people are aware that most ice creams are high in sugar and fat, which may increase the risk of diabetes and high blood lipid levels, they cannot resist the temptation because it tastes good. People often hold a glimmer of hope, thinking that as long as they choose ice cream with lower sweetness and relatively low fat content, they can satisfy their cravings in a “healthy” way. However, a recent study published in the top academic journal “The Lancet” found that the risk of diabetes in ice cream is not only increased by added sugar but also by a type of food additive called emulsifiers.
The study surveyed and analyzed over 100,000 people, and the results showed that various food emulsifiers are positively correlated with an increased risk of type 2 diabetes, ranging from about 3% to 15%. Among them, the emulsifier called tripotassium phosphate increases the risk of type 2 diabetes the most. If consumed at 500 milligrams per day, it can increase the risk of type 2 diabetes by 15%.
Emulsifiers are substances that help mix water and oil evenly in food products. Water and oil do not naturally mix, but emulsifiers, with both a hydrophilic end and a lipophilic end in their structure, can reduce the surface tension between the water and oil phases, allowing water and oil in food to mix finely and evenly to form a stable emulsion.
In the food industry, emulsifiers are essential for the production of many pre-packaged foods, improving the appearance, taste, texture, and shelf life of food products. Commonly used emulsifiers in food manufacturing include natural emulsifiers extracted from natural foods and synthetic emulsifiers. Natural emulsifiers include gelatin from fish, pectin from fruits, and lecithin extracted from eggs, liver, peanuts, and more. Synthetic emulsifiers such as polyglycerol esters, glycerol monoesters, glycerol diesters, polyglycerol oleate, tripotassium phosphate, carboxymethyl cellulose, and others are found in various baked goods like ice cream, artificial cream, candies, jellies, chocolates, bread, cakes, as well as processed meats and sauces.
Emulsifiers have long been a concern for health. Studies have shown that consuming or increasing emulsifiers may increase the risk of diabetes. Researchers suggest that this might be related to emulsifiers disrupting the gut microbiota, exacerbating intestinal inflammation, and increasing anti-insulin antibodies.
Apart from diabetes risk, studies from Spain and France have also linked emulsifiers to cognitive and mental disorders in offspring and an increased risk of cardiovascular diseases. However, it should be noted that scientific conclusions need further verification, and the safety of emulsifiers in food has been evaluated by expert committees. Emulsifiers are considered safe as long as they are used according to the specified varieties, usage limits, and quantities stipulated in the national standard “Food Additive Use Standard.”
In conclusion, while the health effects of emulsifiers are still under scrutiny, moderation in consuming foods with high sugar, fat, and potential health hazards is recommended for overall well-being. By using natural emulsifiers or other ingredients that can act as emulsifiers in home cooking, one can enhance the color, aroma, and taste of food products. For instance, using gelatin in making mousse cakes to achieve a smooth mixture or adding pure milk or soy milk to soups for a stable fusion of oil and water, displaying a milky color.
For those interested in making delicious ice cream without ice crystals, adding egg yolk or a small amount of light cream can improve the texture using natural emulsifiers like lecithin in egg yolks. Alternatively, replacing ice cream with frozen fruits can be a tasty and healthy choice.
