Ever wonder what all those ingredients do in the food you eat? This study examines a common additive – the emulsifiers. Emulsifiers improve the homogeneity, stability and uniformity of products. They allow smooth mixing and prevent separation; reduce stickiness, control crystallization and keep ingredients dispersed. Some common emulsifiers include soy lecithin, mono-and diglycerides, egg yolks, polysorbates, sorbitan monostearate. They are found primarily in salad dressings, peanut butter, chocolate, margarine, frozen desserts.