Fat-soluble VITAMINS like vitamins A, D, and E that are processed as water-soluble emulsions. While not true solutions, emulsions consist of microscopic particles uniformly dispersed and stabilized so that oil and water do not separate. Like FAT, these vitamins are normally
insoluble in water. Emulsified fat-soluble vitamins are absorbed directly by intestinal cells. Emulsifica-tion facilitates their uptake, an important consideration for individuals with MALABSORPTION.
emulsifiers (stabilizers, surfactants)
A class of FOOD ADDITIVES widely used in manufactured foods to suspend oily materials in water. These chemicals, related to detergents, can suspend oils and lipids (water-insoluble materials) such as dyes in water as tiny droplets that do not coalesce or separate upon standing.
The most common commercial emulsifiers are DIGLYCERIDES, MONOGLYCERIDES, LECITHIN, POLYSOR-BATES, and sorbitan mono-stearate. Emulsifiers are used to keep bread from becoming stale; to stabilize fat in NONDAIRY CREAMERS for COFFEE; to keep cakes fluffy; to suspend flavors and food coloring in processed foods; and to stabilize ice cream. Egg lecithin is used to emulsify vegetable oils and vinegar to create MAYONNAISE.
