Application of food emulsifiers in food industry

the emulsifier can improve ( a substance that reduces) the surface tension between the constituent phases in an emulsion and forms a uniform dispersion. it is a type of surfactant with hydrophilic and hydrophobic groups. the emulsifying ability of an emulsifier is related to its hydrophilic and lipophilic abilities, that is, it is related to the number of hydrophilic and lipophilic groups in its molecule. if…