What is the function of an emulsifier?

An emulsifier serves the crucial function of stabilizing mixtures that consist of both non-polar and polar liquids, which typically do not mix well on their own. The unique molecular structure of an emulsifier contains both hydrophilic (water-attracting) and hydrophobic (water-repelling) parts. This dual nature allows the emulsifier to interact with both types of liquids, reducing the surface tension between them.

In practical terms, this means that when an emulsifier is added to a mixture, such as oil and water, it allows for the creation of a stable emulsion—where tiny droplets of one liquid are dispersed throughout the other, instead of separating. Common examples of emulsifiers include lecithin, found in egg yolks, and various food additives that help maintain consistency in products like mayonnaise and salad dressings.

The other options listed do not pertain directly to the primary role of an emulsifier. Taste enhancement, temperature stabilization, and color addition could involve other food ingredients or additives but are not characteristic functions of emulsifiers.