SOME DESIRABLE CHARACTERISTICS OF FOOD EMULSIFIERS 1. Ability to reduce interfacial tension below 10 dynes/cm 2. Ability to be rapidly absorbed at the interface 3. Ability to function effectively at low concentrations 4. Resistance to chemical change 5. Lack of odor, color, and toxicity 6. EconomicalSOME DESIRABLE CHARACTERISTICS OF FOOD EMULSIFIERS 1. Ability to reduce interfacial tension below 10 dynes/cm 2. Ability to be rapidly absorbed at the interface 3. Ability to function effectively at low concentrations 4. Resistance to chemical change 5. Lack of odor, color, and toxicity 6. Economical