this post was submitted on 21 Feb 2026
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It's all good, I realised that too before your reply and edited my post with the word synthetic to make it clear that I have indeed had eggs and butter.
That sounds a lot easier to follow, because that reading up on them, they’re in everything. That makes sense, given that all cell membranes have a phospholipid bilayer that seems like it should technically act as an emulsifier, if I’m understanding it correctly (I’m very proud of the fact that I wrote that from memory after almost 20 years since my last biology class and the only thing I had to change after double checking on Wikipedia was “cell walls” to “cell membranes,” because I forgot animals don’t have cell walls).