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Emulsifier

Emulsifier. Any surface-active substance that has chemical affinity to both lipid (q.v.) and aqueous (q.v.) phases of a food product and hence aids in the formation of an emulsion (q.v.), i.e., the mutual, intimate dispersion of two immiscible liquids. It achieves this by reducing the surface tension (q.v.) of each component. (See also Surfactant)