Emulsifiers for use in food are commonly made by reacting edible oils with A - Scottish Highers Chemistry - Question 10 - 2016

Emulsifiers are substance that help to stabilize mixtures of oil and water by reducing the surface tension at the interface. In food technology, emulsifiers are commonly produced by reacting edible oils with glycerol. Glycerol, also known as glycerin, is a sweet, colorless, and odorless compound that contributes to the formation of mono- and diglycerides, which serve as effective emulsifiers in food products.