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