emulsifier
[ eh-MUHL-suh-fi-er ]
Generally, any ingredient used to
BIND together normally noncombinative substances, such as oil and water. Egg yolks contain a natural emulsifier (
LECITHIN) and are used to thicken and
BIND sauces such as
hollandaise sauce, as well to
BIND ingredients in baking.
XANTHAN GUM is a commercial emulsifier used in numerous foods like salad dressings and dairy products. Some commercial emulsifiers also inhibit baked goods from going stale.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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