There’s no denying that emulsifiers play a vital role in food manufacturing. It contributes to the texture, stability, and overall quality of a wide range of food products like sauces, baked goods, chocolates and confections, and different types of beverages.
So, what is an emulsifier in food?
Those in the food industry already know the importance of emulsifiers in their recipes. This versatile ingredient is responsible for ensuring that oil and water, which are normally immiscible, can coexist harmoniously within a product, without separating.
How does it manage to do it?
Thanks to its chemical structure and properties.
In this article, we look at it from that perspective.