What are different types of emulsifiers?

There are several different types of emulsifiers that are commonly used in food processing. These include:

Lecithins: These are natural emulsifiers that are derived from soybeans or egg yolks. Lecithins are commonly used in baked goods, chocolate, and margarine.

Mono and diglycerides: These are synthetic emulsifiers that are derived from plant oils. They are commonly used in bread, cake, and other baked goods.

Polysorbates: These are synthetic emulsifiers that are commonly used in ice cream, salad dressings, and other foods.

Carrageenan: This is a natural emulsifier that is derived from seaweed. It is commonly used in dairy products, such as ice cream and yogurt.