Food emulsifiers have long been a vital ingredient in processed foods containing fats and oils, while more recently they’ve also been playing an important role in numerous low and no-fat products. The reasons for this expansion are that, in addition to stabilizing water and oil mixtures, emulsifiers perform numerous other functions. These include functioning as aerating/foaming agents, defoaming agents, crystallization promoters, viscosity modifiers, dispersants, crystallization inhibitors, lubricants and agglomerating agents (Wilkes, 1992). It is lecithin’s ability to simultaneously interact with both oil and water that makes it such an effective and stable emulsifier.