away calcium, which allows cheese casein to work as an emulsifier. The phosphate is considered an emulsifying agent; the actual emulsifier is the casein already present in cheese.
* Applesauce - sometimes used in baking as an alternative to egg yolk or fats to make up for dietary restrictions such as allergies or being vegan

In food emulsions, the type of emulsifier greatly affects how emulsions are structured in the stomach and how accessible the oil is for gastric lipases,