Pasta and so can add emulsifiers

The reason is, emulsifying two substances can be dispersed in water physiognomy, or double-layer thin film is formed, droplets of the dispersed phase with each other to prevent condensation, the formed emulsion is stable. For example, in pesticide original drug (solid) or oil (liquid) in a certain amount of emulsifier, then they are dissolved in an organic solvent, the mixing can be made after a transparent liquid, called EC. Sodium lactate used are soaps, acacia, alkylbenzene sulfonate. However, some emulsifiers can be used as food additives, primarily for immiscible oil (hydrophobic material), and water (hydrophilic substance) foods, so that the oil and water two-phase reduce the surface tension, the two surfaces to form a protective film, so that the oils can be uniformly stable in water, so that stability of aqueous material in the oil evenly. So, beverages (sports drinks, fruit juices and jellies),buffered lactic acid, pastries, pasta and so can add emulsifiers, so that food looks fluffy, soft, foam, food there is moist, the role of lubrication and durability, but also to Food appearance looks homogeneous liquid solution, control solution crystallization, precipitation, thus changing the quality of the food, flavor and taste.