Food Ingredient - Emulsifiers

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

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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