Emulsifiers are produced using various methods depending on their type and intended use. Some emulsifiers, such as lecithin, are naturally occurring compounds extracted from sources like egg yolks, soybeans, or sunflower seeds. The production process for these natural emulsifiers typically involves extraction, purification, and concentration steps to isolate the emulsifying agent. For synthetic emulsifiers, the production process involves chemical synthesis. This involves combining various chemical compounds in specific ratios and conditions to create the desired emulsifier molecule.

Emulsification and Stabilization: Emulsifiers are able to evenly and stably disperse ingredients like oil and water in food, preventing separation. This ensures a smooth and uniform texture in products. Improving Dough and Bake Quality: In baking, emulsifiers can improve the elasticity and volume of dough, resulting in bread or pastries with a softer and more appealing texture. They also help maintain freshness for a longer period. Enhancing Flavor and Texture: Emulsifiers can improve the flavor release and mouthfeel of food products, giving them a richer and more enjoyable eating experience. Extending Shelf Life: By stabilizing emulsions and preventing separation, emulsifiers can help extend the shelf life of food products. Facilitating Processing: In some food processing operations, emulsifiers can act as lubricants or release agents, improving the efficiency and quality of the process. Improving Food Safety: Emulsifiers can help prevent the growth of microorganisms in food, improving its safety.

Bread and baked goods: Emulsifiers such as sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of mono- and diglycerides, sucrose esters of fatty acids, and distilled monoglycerides are commonly used in bread and other baked goods to improve their quality. These emulsifiers can make bread more elastic, fluffy, and larger in volume, while also enabling the bread to remain fresh for a longer time and improving its softness and crispiness. Dairy products: Dairy products such as ice cream, cream, and butter often contain emulsifiers to help evenly mix the oil and water, preventing separation and giving the products a smoother texture. Sauces and condiments: Sauces like salad dressing, mayonnaise, and tomato sauce usually require emulsifiers to evenly disperse oil in water, and emulsifiers play a crucial role in this process. Meat products: Some meat products, such as sausages and ham, also contain emulsifiers, which help distribute fat evenly in the meat, improving the taste and texture of the meat products. Candies and chocolates: In the production of candies and chocolates, emulsifiers can reduce the viscosity of syrup, increase sugar recovery, and give the products better taste and appearance.

Emulsifiers are safe when used in accordance with standards and do not pose a harm to humans. They help evenly mix the oil and water in food, enhancing the taste, stability, and texture of the product. However, excessive or improper use of emulsifiers may lead to intestinal inflammation, disruption of the microbiome, and a higher risk of cancer and allergies. Therefore, it is important to follow relevant usage regulations and restrictions to ensure safe use of emulsifiers.