Why emulsifiers are added to some food?

Answer 1

its mememememe

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Answer 2

It is added in some foods because it improves the taste, look and the food lasts longer.Emulsifiers also have an impact on the structure and texture of many foods. They also help maintain quality and freshness in foods e.g. Bread. Emulsifiers can also prevent the growth of moulds (which may happen if the oil and fat separate).

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Answer 3

When ome foods are added together they will "separate" due to their chemical structure. For example, vinegar is an acid, and doesn't mix well with oil. When they add an "emulsifier", the two ingredients blend better. You'll find emulsifiers in salad dressings for example. Without one you would see two separate layers and would need to shake the dressing to use it. No big deal but it doesn't sell well because it doesn't look as nice.

Emusifiers are used just about in anything they don't want to "separate out". It prolongs the storage life. It's even used in chocolate; othewise the fats might separate out from the cocoa and you would see white streaks. That would indicate a really old candy bar.

Eggs are good emulsifiers and are used in mayonnaise, which is basically vegetable oil. Put an egg plus 1 tablespoon lemon juice or vinegar in the blender, turn it on, then very slowly pour a thin stream of vegetable oil into the running blender. The egg will emulsify the oil and turn it into mayonnaise. Add a teaspoon of mustard if you want, and any spices...salt pepper, etc. Chill.

Answer 4

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