Glossary

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Emulsifier

Substances that enable the mixing of two insoluble liquids; used to make stable mixtures of oil and water

Normally, oil and water do not mix freely. Emsulfiers allow oil and water to form stable, finely distributed mixtures. Emulsifier molecules have a water-soluble part (hydrophilic) and an oil-soluble part (hydrophobic).

Many substances can act as emsulfiers, including soap and short-chain fatty acids. Several are authorised for use as food additives:

• Lecithin (E322) is typically obtained from soybeans, but also exists in egg yolk.
• Various fatty acid compounds including mono- and diglycerides (E471)

Emulsifiers are very important in food processing. They are needed for mixing oil and water ingredients in foods like ice cream, chocolate, desserts, margarine, and dressings.