Emulsifiers are surface active agents that, owing to the activity of lipo- and hydrophilic molecules, make emulsions and stabilize them. An emulsion is a mixture of two or more unblendable liquids, e.g. fat and water. Emulsifiers are irreplaceable in edible oil industry, to produce butter or margarine, in sweets industry to make creams, decrease viscosity of chocolate creams,to make ice creams. In bakery they are used to improve structure of the dough and prolong shelf life. In processing industry emulsifiers are used to consolidate quality of deep frozen and chilled foods, production and stabilisation of salad dressings , mayonnaises, sauces and pastes. In meat industry they are used to spread fat evenly and give good spreadability to pates, meat and fat pastes, production of finely cuttered products.