An emulsifier is a substance that helps keep two immiscible substances, such as oil and water, mixed together. It does this by reducing the surface tension between the two substances and causing them to form a stable mixture, called an emulsion.
An example of an emulsifier is lecithin, commonly found in egg yolks. Lecithin contains phospholipids with both hydrophilic (water-loving) and hydrophobic (water-phobic) properties. When added to oil and water, lecithin acts as a bridge between the two substances, with its hydrophilic heads attracted to water and its hydrophobic tails attracted to oil. This allows lecithin to stabilize and form emulsions, preventing oil and water from separating.
Other examples of emulsifiers include polysorbates, which are commonly used in foods and pharmaceuticals, and sodium stearoyl lactylate, which is used in baked goods. The function of these emulsifiers is to form a stable and uniform mixture of oil and water, improving the texture, stability and shelf life of the product.
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