Not known Factual Statements About Emulsifier
Emulsifiers give margarine the needed steadiness, texture and taste.two Making sure that the water droplets are finely dispersed while in the oil phase, mono and diglycerides of fatty acids (E471) and lecithin (E322) are broadly used. Citric acid esters of mono and diglycerides:Surfactant typically dissolves in drinking water and adsorb at air-wate