An emulsifier is a substance that stabilizes an emulsion. They allow two components based on oil and water to be mixed. An emulsion is a combination of two liquids that would not normally mix. Emulsifiers are the chemicals that cause emulsions to form. They also facilitate the creation of a stable and smooth emulsion. Some emulsifiers are egg yolk, honey, milk, acids, mustard, etc. Different emulsifiers provide different stability. Emulsifiers are found everywhere in food products because they help non-mixable ingredients mix together. Examples: making salad dressings, ice cream and cream cheese smooth. Food emulsifiers act as a problem solver between opposing parts of food like water and oil. Food emulsifiers are also called emulgents. Making food emulsions can be difficult because foods can have different systems with many different interacting ingredients. Each component of food such as: carbohydrates, proteins, oils and fats, water, air, etc. has its own properties which are sometimes contradictory. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get the original essayUnfortunately, to make the two components compatible, you will need to use an emulsifier. They are necessary to prevent suspended particles from combining and they also break up the emulsion. A classic natural emulsion is milk. Milk is a complex mixture of fats deposited in a melted solution. It is proven that natural emulsifiers are proteins and phospholipids. An emulsion is a mixture of two or more liquids that cannot normally be mixed or blended. Additionally, there are two types of emulsions, temporary and permanent. In a stable emulsion, the droplets of one liquid are evenly distributed in the other liquid. An example of a temporary emulsion is a vinaigrette, also known as vinaigrette. You can combine the oil and vinegar in a pot, mix them and they come together for a short time. However, if it goes on for a while, the oil and vinegar will start to separate and that's what will make it temporary. Mayonnaise is an example of a permanent emulsion. Mayonnaise is made from both egg yolk and oil. The egg yolk and oil do not mix automatically, but if you slowly mix the oil into the egg yolks, the two liquids form a consistent emulsion that will not separate. Egg yolk is the only proven emulsifier capable of mixing oil and vinegar. Emulsions are two-phase systems of matter called colloids. Colloids are a mixture in which one substance of insoluble particles is suspended in another substance. Food emulsifiers make foods very eye-catching and attractive. However, without the emulsifier, the water and oil in the food will appear separated, which can make it look unappealing. In addition, they add great quality and freshness to food. The most commonly used technique for preparing an emulsion by stirring or shaking a substance. Natural food emulsifiers also stop the progression of mold growth in food. Emulsifiers are used in creams and sauces, baking and dairy products. It is said that they can also come from natural or chemical products. Some emulsifiers act as active components such as magnesium stearate, sodium, potassium and calcium salts of fatty acids..