Hello! I've been trying to find an answer to this question for a while, but Google is only giving me the above two, honey, or chemical extracts such as pure lecithin. Are there any other natural foods that have emulsifiers besided mustard, eggs or honey? I specifically as because I want to make a hot sauce at the moment, but more generally because I often find myself wanting an emulsion without the specific flavor profile brought by mustard or honey. I suppose I could use pasteurized eggs to make something more shelf stable, but I wad curious if there are other options available. Thanks so much for any ideas!
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