Characteristic of emulsifier and stabilizers

Stabilizers' use and functionality in food items is not new; they have been used for more than a half-century. However, it is only in recent years that a broad range of new dairy products have been introduced that rely heavily on the functionality of stabilisers. One of the primary goals of dairy manufacturers is to produce dairy products with desirable quality characteristics (appearance, texture, and flavour) and a long shelf life. To accomplish this goal, dairy manufacturers have used ingredients such as stabilisers to enhance the kinetic stability of food emulsions. A dispersion of droplets of one immiscible liquid in another in the presence of stabiliser molecules is described as an emulsion.