Food emulsifiers blend water and oil phases, improve texture, and stabilize sauces, bakery, confectionery, and dairy products. These functional additives promote uniform dispersion of immiscible ingredients, stabilize emulsions, prevent ingredient separation, and enhance overall product texture and quality. Examples including DATEM, polysorbate, and soya lecithin enable manufacturers to create stable, consistent products with superior texture and extended shelf life across diverse food applications. Industry Applications: Bakery production, margarine manufacturing, ice cream stabilization, chocolate processing, and sauce emulsification.