Plants, including locust bean gum, carrageenan, pectin, and starch, are the most common sources of emulsifiers. Animal sources include crustacean shells and microorganisms.

Emulsification increases the efficiency of fat digestion by breaking down large fat globules into smaller droplets, significantly increasing the surface area of the fat, which allows digestive enzymes like lipase to access and break down the fat molecules more effectively, leading to better absorption of fatty acids and glycerol in the small intestine.

A simple vinaigrette, the combination of oil and vinegar, is an example of a temporary emulsion because the two liquids only briefly stay together before re-separating.

Emulsifiers are added to processed foods like mayonnaise, ice cream, chocolates, peanut butter, cookies, creamy sauces, margarine, and baked goods to prevent the separation of their oil and water components.