Substances that stabilize emulsions of fat and water, e.g. gums, agar, egg albumin, cellulose ethers; used to produce the texture of meringues and marshmallow, lecithin for crumb-softening in bread and confectionery, glyceryl monostearate and polyoxyethylene stearate for crumb-softening. Other compounds include superglycerinated fats, propylene glycol alginate and stearate carboxymethyl-celluloses derivatives, stearyl tartrate, and sorbitan esters of fatty acids. Bread may contain only superglycerinated fats and stearyl tartrate.
See also emulsifying agents.




