Emulsification and Food Texture
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Emulsifiers are compounds that mixtures of oil and water, which would otherwise separate due to their differing molecular polarities. In commercial food production, lecithin is a widely emulsifier derived from soybeans or egg yolks. By reducing tension at the oil-water interface, emulsifiers create a uniform, texture in products such as mayonnaise, chocolate, and salad dressings. Without them, many processed foods would quickly degrade in quality.
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