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Surfactant. A substance, also referred to as an emulsifier, that reduces the surface tension (q.v.) of, or the interfacial tension (q.v.) within, a liquid or solution to which it is added. Surfactants commonly used in bakery products include monoglycerides (q.v.), DATA esters (q.v.), polysorbate 60 (q.v.), sodium stearoyl-2-lactylate (q.v.), and others.