FunctionEmulsifier
Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
In the food industry, such additives serve roles as clouding agent, crystallization inhibitor, density adjustment agent (flavouring oils in beverages), dispersing agent, emulsifier, plasticizer, surface active agent, and suspension agent.
92 additives use this function.
