What Role Does Food Emulsifier Play

Food emulsifier: it can significantly reduce the interfacial tension between oil and water after being added to food, so that immiscible oil (hydrophobic substances) and water (hydrophilic substances) can form stable emulsion.

The effect of emulsifier: surfactant, reducing the interfacial tension, forming a protective film on the surface of dispersed phase.

The role of emulsifier in food: emulsification; foaming; suspension; demulsification and defoaming; complexation; crystallization control; wetting; lubrication.