Emulsifier

An ingredient added to bind together two items that do not combine naturally, such as oil and water. Both natural and commercial emulsifiers are available. Natural emulsifiers, in the form of the lecithin in egg yolks, are used to thicken and bind sauces such as hollandaise. The commercial emulsifying agent xanthan gum is used in numerous items as well. As an additional benefit, emulsifiers inhibit baked goods from staling.