Q. Major functions of emulsifiers?

The major functions of emulsifiers in food systems are as follows. The emulsifier:

• modifies the intermolecular forces which stabilize or destabilize the structure of food colloids and gels,

• lowers the interfacial tension between two liquid phases or liquid-air phases,

• reduces the pressure gradients required to disrupt the droplets when forming a dispersion,

• reduces the tendency of droplets once created to coalesce,

• alters the flow properties,

• modifies the crystallization of fats/oils,

• improves whipping quality of foam, and

• interacts with starch and protein components in foods, which modify texture and rheological properties.