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Thickeners/Polymers/RheologyModifiers. Thickening Agents are ingredients that may be added to increase the viscosity of an emulsion without any other significant change to performance of emulstion behavior. Some thickeners will help to stabilize your emulsions while some will de-stabilize.
Most of the food emulsions are OW/. systems (e.g. milk, cream, mayonnaise, salad dressings, cake batter, and cream liqueur). Some exceptions are butter, margarine, and dairy spreads. Figure 1. Structure of oil-in-waterOW/ , water-in-oil(/)WO, and multiple emulsions. Emulsions are by definition unstable.