An emulsifier is a substance that stabilizes an emulsion. They allow you to mix two oil and water based components together. 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 offer different stability. Emulsifiers are found everywhere in food products because they help non-mixable ingredients blend together. Examples include: making salad dressing, ice cream, and cream cheese. Food emulsifiers act as problem solvers between opposing parts of food such as water and oil. Food emulsifiers are also called emulsifiers. Making food emulsions can be challenging because foods can have different systems with many different ingredients interacting. Each component of food such as: carbohydrates, proteins, oil and fat, water, air, etc. it has its own properties that sometimes conflict with each other. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essayUnfortunately, to make the two components compatible, it will be necessary to use an emulsifier. They are necessary to prevent suspended particles from combining and also break the emulsion. A classic natural emulsion is milk. Milk is a complex mixture of fats deposited in a molten solution. It is proven that natural emulsifiers are proteins and phospholipids. An emulsion is a mixture of two or more normally unmixable or non-mixable liquids. Furthermore, there are two types of emulsions, temporary and permanent. In a stable emulsion, what happens is that droplets of one of the liquids become evenly distributed within the other liquid. An example of a temporary emulsion is vinaigrette, also known as salad dressing. You can combine the oil and vinegar in a jar, mix them and they combine for a short time. However, if it sits for a while, the oil and vinegar will start to separate and that's what makes it temporary. Mayonnaise is an example of a permanent emulsion. Mayonnaise is made from both egg yolk and oil. Egg yolk and oil don't mix automatically, but if you slowly mix the oil into the egg yolks, the two liquids form a constant emulsion that doesn't separate. Egg yolk is the only proven emulsifier that works for mixing oil and vinegar. Emulsions are two-phase systems of matter called colloids. Colloids are a mixture in which a substance of insoluble particles is suspended in another substance. Food emulsifiers make food very appealing and attractive. However, without the emulsifier, the water and oil in the food will appear separated, which may give it an unpleasant appearance. Furthermore, they add great quality and freshness to food. The most common technique used to make an emulsion by mixing or stirring a substance. Natural food emulsifiers also stop the progress of mold growth in foods. Emulsifiers are used in creams and sauces, baked goods and dairy products. It is said that they can also come from natural or chemical products. Some emulsifiers act as enhanced components such as magnesium stearate, sodium, potassium and calcium salts of fatty acids. Palm oil, rapeseed oil, soybean oil, sunflower oil or lard/tallow are the most commonly used materials for emulsifiers. However, only some substances act as emulsifiers, meaning they help any two liquids come together and stay together. Surprisingly, egg is the most emulsifier.