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Emulsifiers Emulsifiers work as fat extenders by making a small amount of fat appear larger due to their fat-sparing action.They are commercially available under the names Dur-Lo(R), ECT-25 and provide both hydrophilic and lipophilic properties which allows them to maintain the interface between fat and water droplets using hydrogen bonding (Kothalawala et al. 2018).

Emulsifiers
Emulsifiers work as fat extenders by making a small amount of fat appear larger due to their fat-sparing action. Although they contain similar calories as fats less amount is required to produce fat-like properties. They are commercially available under the names Dur-Lo®, ECT-25 and provide both hydrophilic and lipophilic properties which allows them to maintain the interface between fat and water droplets using hydrogen bonding (Kothalawala et al. 2018). As emulsifiers are restricted in their use, their role as fat replacers is limited when combined with other components. They can be used to reduce fat content in items including yellow-fat spreads, biscuits, cakes, baking emulsions, ice cream, and salad dressings by up to 30%. They also impart flavor and provide lubrication and stabilization to the cake frostings, baked goods, spreads and frozen desserts