Emulsifiers, foaming agents and stabilisers in food
An emulsifier helps combine phases such as oil and water. A foaming agent helps disperse gas through a liquid or solid food. A stabiliser helps maintain a physical state such as a suspension or emulsion.
Emulsifying in the kitchen and at the bar
In an emulsion, droplets of one liquid are dispersed in another. Mayonnaise is an example with oil droplets dispersed in a water-based phase. A related technique can introduce oil into a cocktail base.
Foaming and stabilising
Gas is the dispersed phase in a foam. A sour topping and an espuma are examples. When choosing an ingredient, check both how easily it creates foam and how long that foam lasts. A larger initial foam does not guarantee better stability.
An example of emulsifying a cocktail
The VEGG WHITE instructions demonstrate densing, a technique for dispersing oil in a cocktail base with a blender. The preparations include examples with Campari and coconut rum.
What is a food additive?
EU Regulation 1333/2008 defines food additives and sets out functional classes including emulsifiers, stabilisers and foaming agents. A function in a recipe alone does not determine the regulatory classification of a product. For professional use, check the ingredients, supplier documentation and rules for the relevant food category.