list AALL EMULSIFYING AGENT
- Lecithin: commonly used in food products to stabilize and create a uniform texture in emulsions, such as sauces, dressings, and baked goods.
- Egg yolks: known for their emulsifying properties, they can be used in mayonnaise or hollandaise sauce.
- Mustard: contains emulsifiers that help stabilize emulsions in salad dressings or mayonnaise.
- Gelatin: often used in desserts and confections to stabilize and emulsify mixtures.
- Xanthan gum: a popular food additive that acts as a thickener and emulsifier in various products, including dressings, sauces, and dairy products.
- Beeswax: used in cosmetic products and personal care items, such as creams and lotions, to help create stable emulsions.
- Sorbitan derivatives (e.g., sorbitan monolaurate, sorbitan monopalmitate): often used in food and cosmetic products as emulsifiers and surfactants.
- Propylene glycol esters of fatty acids: commonly found in processed foods, these emulsifiers help stabilize emulsions and prevent separation.
- Polysorbate 80: a versatile emulsifier and stabilizer used in a wide range of industries, including food, pharmaceuticals, and cosmetics.
- Mono- and diglycerides: commonly used in baked goods, ice creams, and margarines as emulsifiers and stabilizers.