Difference between revisions of "Emulsifier"
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| − | + | An '''emulsifier''' is a substance added to products, such as [[meat]] spreads, to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin, and mono- and diglycerides. | |
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==References== | ==References== | ||
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | [http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
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| + | [[Category:Food Terms]] | ||
Latest revision as of 03:00, November 5, 2011
An emulsifier is a substance added to products, such as meat spreads, to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin, and mono- and diglycerides.