Emulsifiers and stabilisers are both are additives. Emulsifiers help to mix substances which do not easily mix, such as oil and water. Stabilisers on the other hand are used to stabilise the desired consistency and stop these substances from separating again after they have been mixed. Commonly used stabilizers are sodium alginate, sodium carboxymethyl cellulose (CMC), guar gum, locust bean gum, carrageenan, gelatin, and pectin. There are various types of Emulsifiers. For example, an anion-type food emulsifier is sodium stearoyl lactylate. These work well for such applications as aerating or texturing low-fat foods. An example of a natural emulsifier in food is lecithin. Lecithin is in egg yolk and is used for example in making mayonnaise.