Emulsifiers are substances that help mix two liquids that usually do not blend well, such as oil and water. They work by reducing the surface tension between the liquids, allowing them to combine into a stable mixture called an emulsion. Common examples of emulsifiers include lecithin, found in egg yolks, and monoglycerides, often used in processed foods. In the food industry, emulsifiers are essential for creating products like mayonnaise, salad dressings, and ice cream. They improve texture, extend shelf life, and enhance the overall quality of these products. Emulsifiers are also used in cosmetics and pharmaceuticals to ensure consistent formulations.