Emulsifiers Manufacturers

An emulsifier is a substance that stabilizes an emulsion, frequently a surfactant. It defined as a substance that reduces surface tension between oil-water or air-water, thus enhancing emulsification and increasing emulsion stability. Many native polar lipids and proteins comply with this definition. Food emulsifiers are egg yolk, and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act, as emulsifiers: proteins and low-molecular weight emulsifiers are common as well. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization.