Food is made up of many different elements, including food additives, some of which may not mix well with one another. The appearance of food is unappealing if all of the elements do not combine harmoniously to form a composite whole. In order to ensure that prepared food looks appetising, emulsifying agents or stabilisers are employed because water and oil typically do not mix properly. Therefore, emulsifiers are molecules that are soluble in both water and fat. As a result, the fat can be distributed uniformly even in water. Butter, margarine, salad dressings, mayonnaise, and ice cream all contain emulsifying agents. Emulsifying chemicals are additionally utilised in baking in order to mix the fat into the dough. Foods need emulsifiers to keep the oil and water components from separating and making the food appear undesirable. Emulsifiers also give food a particular level of quality and freshness. Natural emulsifiers can stop food from developing mould. Emulsifiers are a common ingredient in dairy, bread, and sauce goods. They could be chemical or natural compounds. Emulsifiers are used in a variety of food products, including biscuits, bread, cakes, toffees, caramels, soft drinks, frozen desserts, margarine, butter, coffee whitener, and extruded snacks.