Explain the role of emulsifiers in food products, and provide examples of common emulsifiers used in the food industry.

Emulsifiers are substances that help stabilize and maintain the uniform dispersion of immiscible phases, such as oil and water, in food products. Common emulsifiers include lecithin, mono- and diglycerides, polysorbates, and sodium stearoyl lactylate. They are used in products like mayonnaise, salad dressings, ice cream, and baked goods to improve texture, stability, and mouthfeel.