Phospholipids in foods act as what?

Phospholipids in foods primarily act as emulsifiers. They possess both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, allowing them to facilitate the mixing of water and fat. This ability to stabilize mixtures of oil and water makes phospholipids essential in various culinary applications, such as salad dressings, mayonnaise, and sauces. By reducing the surface tension at the interface between these two immiscible substances, phospholipids help maintain a uniform and stable product, which is crucial for both texture and appearance in food preparation.

While preservatives are added to extend shelf life, thickeners give products a certain viscosity, and flavor enhancers boost taste, none of these roles reflect the unique properties and functions of phospholipids in creating stable emulsions.