what is the function of emulsifier
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Answer:
The purpose of emulsification is to stabilize emulsion state by preventing break down which occurs due to creaming aggregation and coalescence. To solve these issues, decreasing size of dispersed particles, reducing the density different of dispersion and protecting the surface of oil droplets are effectiv
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Answer:
1. Low-fat spreads, ice cream, margarine, salad dressings and many other creamy sauces are kept in stable emulsions with the addition of emulsifiers. These additives also are widely used in other foods such as peanut butter and chocolate.
2. Emulsifiers enhance the structure of baked goods by increasing whip-ability of batters, conditioning of dough and helping foods like pasta be more resistant to overcooking