Emulsifiers are substances that help blend and maintain the stability of mixtures that typically do not mix well, such as oil and water. By reducing the surface tension between the two liquids, emulsifiers ensure a uniform and consistent texture, preventing separation and improving the overall quality of the product.Derived from soybeans, sunflower seeds, or egg yolks, lecithin is commonly used in baked goods, chocolates, and margarine to improve texture and extend shelf life.