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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.
 
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