Emulsifiers

Emulsifiers are used to prevent the separation of fat-in-water emulsions. They are sometimes seen as stabilizers because they stabilize emulsions. Emulsifiers are molecules that are composed of a hydrophilic (water-loving) part and a lipophilic (fat-loving) part. When these molecules combine, they make it possible for water and fat droplets to become finely dispersed in each other, creating a stable emulsion. This is what gives ice cream a smooth texture, slower meltdown, and better freeze-thaw stability.