emulsifiers+~azhana

- Avoid separation of oil and water - Emulsifiers are used primarily to inhibit bloom, stabilize gloss, and improve palatability - Bloom, which occour when fat crystals undergo transition from beta form to the most stable crystalline form, beta, causing the cocoa butter to separate from the brown nonfat phase. - The bloom can be retarded with the use of emulsifiers functioning as crystal modifiers. They stabilize the intermediate beta crystalline form of the fat. These include distilled monogylcerides acetic asid esters of monogylcerides, lastic acid esters of monogylcerides, sorbitan monostrarate. - Emulsifier used for shelf life, extension, termed "crumb softeners" or "anti staling agent" retard stach crystallization. - Hydrogenated fat
 * Functions of emulsifier and examples**
 * Mayonnaise**
 * Confectionery products and coatings**
 * Bakery product**