Emulsifiers; Surface-Active Agents that Acts As Border between Two Immiscible Liquids Such As Oil and Water
Commonly used emulsifiers in modern food production include soy and egg lecithin, mustard, carrageenan, polysorbates, canola oil, guar gum, and mono- and diglycerides. An emulsifier is an additive which helps two liquids mix. For instance, water and oil separate in a glass, but adding an emulsifier will help the liquids mix together. Food emulsifiers can be classified on the basis of several characteristics, such as origin, potential for ionization, either synthetic or natural; nonionic versus ionic; and the presence of functional groups. Emulsifiers used in foods include agar, alginates, albumin, casein, egg yolk, gums, lecithin, Irish moss, soaps, and glycerol monostearate. Emulsifiers are used as a stabilizing agent across pharmaceutical, food and beverage, personal care, and cosmetic industry. They are widely used across food and beverage industry to preserve the sensitive features of the food products, such as flavor, texture, and tastes. However, safety of emulsifiers is car