EMULSIFIERS

LECITHIN (SOY-SUNFLOWER) - E322 :
It is a common component of animal and plant tissues. The main sources from which it was obtained is egg yolk and soy. It is an indispensable additive thanks to its emulsifying feature that prevents the oil and water phase from separating from each other and its antioxidant feature that delays the rancidity. It has a thick structure in the form of dark-brown paste.

GMS ADMUL - E471 :
Glycerol monostearate, commonly known as GMS, is a monoglyceride commonly used as an emulsifier in foods. A hygroscopic white, odorless and sweet sweetener takes the form of flaky powder. It is chemically glycerol ester of stearic acid. When you add oil to water, you will see that these two liquids will never mix, until the emulsifier is added. One of the ends of the emulsifiers is oil-loving (hydrophobic), and the other is water-loving (hydrophilic) molecules. They create a stable, homogeneous and lump-free emulsion by allowing the oil and water to mix well (dispersion).