Emulsifying agents, such as mono- and diglycerides form a monomolecular layer around the fat and prevent its coalescing

Question

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Emulsifying agents like mono- and diglycerides work by forming a monomolecular layer around fat droplets, which stabilizes the emulsion by preventing the fat droplets from coalescing or merging together. This action helps maintain the uniform distribution of fat in products like food emulsions.

Emulsifying Agents, Such as Mono- and Diglycerides Form a Monomolecular