Emulsifying agents are substances that help mix two immiscible liquids, such as oil and water, to create a stable mixture called an emulsion. They work by reducing the surface tension between the liquids, allowing them to blend more easily. Common examples of emulsifying agents include lecithin, found in egg yolks, and monoglycerides, often used in food products. These agents are widely used in various industries, including food, cosmetics, and pharmaceuticals. In the food industry, they help improve the texture and consistency of products like mayonnaise and salad dressings. In cosmetics, emulsifying agents ensure that creams and lotions maintain a smooth and uniform appearance.