Food Ingredient - Emulsifiers

Purpose:
Allow smooth mixing of ingredients, prevent separation, keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed,
and to help products dissolve more easily

Application:
Salad dressings, peanut butter, chocolate, margarine, frozen desserts

Common Label Names:
Soy lecithin, mono- and diglycerides,
egg yolks, polysorbates, sorbitan monostearate

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