2006-12-12 00:59:52 · 8 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
Generally, any ingredient used to bind together normally noncombinative substances, such as oil and water. Egg yolks contain a natural emulsifier (lecithin) and are used to thicken and bind sauces (such as hollandaise), as well as to bind ingredients in baking. xanthan gum is a commercial emulsifier used in numerous foods like salad dressings and dairy products. Some commercial emulsifiers also inhibit baked goods from going stale.
2006-12-12 01:05:50 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Think of an emulsifier as a sort of matchmaker. fats and water usually don't like to be together. They usually prefer their own kind due to chemisty. Fats are hydrophobic and water and most no fat liquids are hydrophillic. So in typical oil and vinegar salad dressings you see 2 layers. The oils is usually on top because of the density of the oil with the vinegar on the bottom in a single layer.
Now if you add an emulsifier in the proper quantity and mix. You get one layer to blend with another and no longer have 2 separate layers. This is what happens in some commercial salad dressings with emuslifer.
Hope this helps.
2006-12-12 01:54:41 · answer #2 · answered by minidoc 2 · 1⤊ 0⤋
Emulsifiers are ingredients which prevent the separation of oil (fat) and water. Common emulsifiers are agar and lecithin. They are used in many items such as mayonnaise and margarine.
2006-12-12 01:08:59 · answer #3 · answered by Anonymous · 0⤊ 0⤋
An emulsifier is an ingredient used as a binder, for example eggs are used as an emulsifier in baking. Also in mayonnaise. Many commercially produced foods like salad dressings use chemical emulsifiers.
2016-05-23 08:29:17 · answer #4 · answered by ? 4 · 0⤊ 0⤋
An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and cutting fluid for metalworking. In butter and margarine, a continuous lipid phase surrounds droplets of water (water-in-oil emulsion). Emulsification is the process by which emulsions are prepared.
2006-12-15 08:39:52 · answer #5 · answered by plasmabath 2 · 0⤊ 0⤋
emulsifier is compound that break fat into little pieces. so it allow nonsoluble subtance to mix with water.
2006-12-12 06:00:59 · answer #6 · answered by lynn 2 · 0⤊ 0⤋
http://en.wikipedia.org/wiki/Emulsifier
easy as pie click this link and read to your hearts content
2006-12-12 01:04:10 · answer #7 · answered by price 3 · 0⤊ 0⤋
binding agent
2006-12-12 01:51:41 · answer #8 · answered by Scotty 7 · 0⤊ 0⤋