Linked from

The 11 pages that link to Emulsifier, each with the reason it gives.

• EmulsionRelated: This functional class includes surfactants and other materials used to hinder droplet separation.

• Food additiveBroader topic: Emulsifiers stabilize mixtures such as oil and water in sauces and dressings.

• MayonnaiseNarrower topic: Egg-yolk proteins and phospholipids act as emulsifiers in mayonnaise.

• Ice creamRelated: Emulsifiers help manage fat structure and air incorporation during churning.

• Ultra-processed foodBroader topic: Emulsifiers give some packaged foods stable textures that ordinary ingredients may not maintain.

• Salad dressingRelated: Egg yolk and mustard contain substances that slow separation in many dressings.

• VinaigretteRelated: Mustard and other emulsifiers can slow the separation of oil and vinegar.

• Soft serveRelated: Emulsifiers help stabilize fat distribution and support the texture produced during freezing.

• Peanut butterRelated: Added emulsifiers can help keep peanut oil distributed through the spread.

• Ingredients of cosmeticsRelated: They keep cosmetic emulsions uniform through storage and application.

• Non-dairy creamerBroader topic: Emulsifiers keep its vegetable fat distributed instead of separating or floating.