• A substance that modifies the surface tension of colloidal droplets, inhibiting their coalescence and maintaining their suspension.


  • A compound which aids the dispersion of one liquid or semi-solid in another with which it is immiscible, e.g. oil and vinegar to make mayonnaise, butter with milk and sugar in cake mixes. The emulsifier is usually a long-chain molecule, one end of which dissolves in water and the other end in fat. egg yolk and French mustard are culinary emulsifiers but many others, synthetic as well as natural, are used in commercial made-up dishes and mixes.


  • noun a substance added to mixtures of food such as water and oil to hold them together, and also added to meat to increase the water content so that the meat is heavier.