- Agar
- Albumin
- Alginates
- Casein
- Ceatyl Alcohol
- Cholic acid
- Desoxycholic acid
- Diacetyl tartaric acid esters
- Egg Yolk
- Glycerol
- Gums
- Irish Moss (carrageenan)
- Lecithin
- Mono- and diglycerides
- Monosodium phosphate
- Monostearate
- Ox bile extract
- Propylene glycol
- Soaps
- Taurocholic acid (or its sodium salt)
What is an emulsifying agent? “Emulsifying agents are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise and ice cream. Stabilizers maintain emulsions in a stable form. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the crumb soft.”
Reference: DAVID A. BENDER. “emulsifying agents.” A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 26 Jan. 2011 <https://www.encyclopedia.com>.