Grady's 5 Rules 1. Use Unsaturated Emulsifiers With Unsaturated Fats. When Stabilizing Foams And Emulsions. Only saturated monoglycerides complex with starch. Emulsifier forms affect functionality.
Many functions are due to affects on polymorphism.
Emulsifier preparations frequently contain unsaturation and may be an important contributor to off flavors. Emulsifier preparations are seldom pure and thus variation from manufacturer to manufacturer may be substantial. When you find a non-obvious usage of emulsifiers, the function is often related to interaction with starch or protein. Order of addition may be very important. Processing steps like homogenization may substantially change the function of emulsifiers.