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Emulsifiers

An Emulsifiers is a substance which stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substances, or surfactants. Examples of food emulsifiers are egg yolk, honey, 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. Soy lecithin is another emulsifiers and thickener. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin or other types of food additives such as Sodium stearoyl lactylate.
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