what is emulsifier in food

Emulsifiers are food additives that help mix two substances that typically separate when they are combined, such as oil and water. They have one end that is water-loving (hydrophilic) and one end that is oil-loving (hydrophobic). When they are added to an unmixable liquid, the emulsifier molecules position themselves along the interfacial layer where the oil separates from the water, allowing the two substances to mix. Emulsifiers can be man-made or naturally occurring, and many used today are of a naturally derived variety called hydrocolloids. Hydrocolloids serve as thickening agents and support the structure, texture, flavor, and shelf life of various food products, and they are often referred to simply as gums because of the food texture and consistency they create. Emulsifiers are abundant in the food supply, playing an important role in enhancing the appearance, texture, and shelf-life of many processed and packaged foods, including mayonnaise, margarine, meats, ice cream, salad dressings, chocolate, peanut butter, shelf-stable frostings, cookies, crackers, creamy sauces, breads, baked products, and more.