Purpose Emulsifiers help to prevent oil and water mixtures from separating. Stabilizers help ingredients stay dispersed and suspended in the solution. Thickeners enhance the texture of foods and can give low fat or reduced calorie foods the texture of full fat/calorie options. All are helpful in maintaining the appearance of foods and preserving freshness and quality. Source Mono- and diglycerides of fatty acids are a common example of an emulsifier as they disperse fat in foods to allow it to become more water-soluble. Emulsifiers can be used to reduce calories and/or to replace fat. They can also help reduce food waste by keeping foods mixed. Use Emulsifiers are found in a variety of foods, including margarine, ice cream, bread, chocolate, and some processed meats
