Emulsifiers, stabilizers and flavouring agents are important classes of food additives widely used in food processing to improve texture, consistency, taste, appearance and shelf life of food products. They play a major role in modern food technology because many processed foods require uniform mixing of ingredients, resistance to physical changes during storage and enhanced sensory quality. These additives are generally used in very small quantities but have significant effects on the overall quality and acceptability of food products. Their use is regulated in most countries to ensure safety for human consumption. Emulsifiers are substances that help in mixing two immiscible liquids such as oil and water. Normally, oil and water separate because of differences in polarity, but emulsifiers contain molecules that have both hydrophilic (water-attracting) and hydrophobic (oil-attracting) ends. This dual nature allows them to reduce surface tension between oil and water, forming stable emulsions. In food systems, emulsifiers help maintain uniform distribution of fat droplets within water-based mixtures, preventing separation during storage. Common examples include lecithin, mono- and diglycerides, and polysorbates. Lecithin is naturally found in egg yolk and soybeans and is widely used in chocolate, margarine and bakery products. Mono- and diglycerides are derived from glycerol and fatty acids and are commonly used in bread and ice cream to improve texture and extend shelf life. In bakery products, emulsifiers improve dough strength, increase loaf volume and delay staling. In ice cream, they help create smooth texture by controlling fat crystallization and air incorporation. In margarine and salad dressings, emulsifiers maintain stable water-in-oil or oil-in-water emulsions. Without emulsifiers, many processed foods would separate into layers, making them unappealing and inconsistent. Emulsifiers also help in improving mouthfeel and palatability of foods. Some emulsifiers