Food Emulsifiers

An emulsion is a dispersion of droplets of one immiscible liquid within another. Emulsifiers concentrate at the interface between immiscible liquids, where they form interfacial films. This is due to their hydrophiliclipophilic structure. Emulsifiers allow for a stable and homogenous mixture of two liquids, which do not normally mix. Emulsifiers can be used for a variety of functions: Starch Complexing (Staling), Dough Strengthening, Crystal Modification, Aeration and Foam Stabilization.