An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substances, or surfactants.
Examples of food emulsifiers are egg yolk (where the main emulsifying agent is lecithin), honey, and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well.
Soy lecithin is another emulsifier and thickener. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin or other types of food additives such as Sodium stearoyl lactylate.
Oil-in-water emulsions are common in food. Notable examples include: Vinaigrette – vegetable oil in vinegar; if prepared with only oil and vinegar (without an emulsifier), yields an unstable emulsion. Mayonnaise – vegetable oil in lemon juice or vinegar, with egg yolk lecithin as emulsifier Hollandaise sauce – similar to mayonnaise and Crema in espresso – coffee oil in water (brewed coffee), unstable
EMULSIFIERS
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* Denotes no longer in use as an additive