Food emulsifier is a surfactant. Adding food emulsifier to food can significantly reduce the interfacial tension between oil and water. It is an incompatible oil (hydrophobic substance) and water (hydrophilic substance) to form a stable emulsion. Food emulsifier has emulsification, wetting, defoaming, foaming and solubilization, widely used in bread, cakes, biscuits, margarine, ice cream, meat products, and chocolate.
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