While preparing the food, often conflicting natural components of food have to be combined into a consistent and pleasing blend. Each component of food (carbohydrate, protein, oil and fat, water, air, etc.) has its own properties which are sometimes conflicting to one another just like oil and water. To make the two components compatible, emulsifiers are used. It acts as an interface between the conflicting components.

An emulsifier is a molecule with one oil-friendly end and one water-friendly. In this way droplets of oil are surrounded by the emulsifier molecule, with the oil core hidden by the water-friendly tails of the emulsifier. A classic natural emulsion is milk, which is a complex mixture of fat suspended in an aqueous solution. Nature's emulsifiers are proteins and phospholipids (lipids means fat soluble phosphate is water soluble.). Egg is commonly used as an emulsifier.

The most frequently used raw materials for emulsifiers include palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow. Egg happens to be the oldest emulsifier. Basic emulsifier production involves combining oil (triglyceride) with glycerol that results in monoglyceride. The type of triglyceride used in the reaction determines the type of emulsifier obtained. Unsaturated triglycerides produce fluid products such as oil while saturated triglycerides result in pasty or solid structures like butter. Monoglycerides can be combined with other substances, such as citric acid and lactic acid, in order to increase their emulsifying properties.

Emulsifiers are used in creams and sauces, bakery, and dairy products. They may be derived from the natural products or chemicals. Common emulsifiers are lecithins, mono- and di-glycerides of fatty acids esters of monoglycerides of fatty acids and phosphated monoglycerides.