Food emulsifiers

Emulsifiers used specifically in foods: surface-active substances that enable stable emulsions of immiscible water and oil phases. Examples include lecithin, mono- and diglycerides and polysorbates. They are essential in margarine, mayonnaise, ice cream and bakery products for texture, stability and shelf life. They adsorb at oil–water interfaces, lowering interfacial tension and forming protective films around droplets; HLB values guide selection for oil-in-water versus water-in-oil systems. Beyond stability, emulsifiers complex with starch (crumb softening), aerate batters and control fat crystallisation in chocolate and margarine.