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Yes......

emulsify means to combine two liquids that normally don't mix.... for example oil and water, oil ..........if you try mixing them together they will soon separate... unless a third ingredient is added such as an egg white which will stabilize the mixture.

It is the albumin which is a protein found in egg whites that makes it an emulsifier.

In conclusion emulsifying agents are soluble in both fat and water and are able to make two un-blendable ingredients stay together.

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14y ago

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