An emulsion is a blend of two immiscible liquids, with droplets of one phase (dispersed phase) distributed in the other phase (continuous phase). In general, these are unstable systems in which the dispersed phase droplets tend to agglomerate or coalescence and separate out. In food we recognize both water-in-oil as well as oil-in-water emulsions, and both systems need emulsifiers.
An emulsifier is a substance that contains a hydrophilic and lipophilic part, and concentrate at the interface between oil and water, thereby making the emulsion more stable. The most known emulsifiers are lecithin, polysorbates, monoglycerides, monoglyceride esters such as acetem, lactem or datem, sucrose esters, polyglycerol esters, SSL, CSL and sorbitan esters.
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