Emulsifiers have molecular characteristics that work to attract and repel water at the same time. This process allows it to act at the interface between liquid and fat, preventing the substances from dispersing.

Acting as a stabilizer, it makes ingredients that normally do not mix, such as water and olive oil, more compatible, leaving the mixture much more uniform, smooth and pleasant to both the touch and taste.

The emulsifier can be used to give strength and creaminess to products such as: ice cream, whipped cream, meringue, meringue, etc.