ANSWER

Emulsifiers help to disperse the fat/oil in ready-to-eat food and beverage products. On the other hand, stabilizers help in preventing separation of individual ingredients of food and beverage products upon storage. It also helps to prevent solid/liquid separation caused by sedimentation of solid ingredients from a suspension. Additionally, stabilizer helps to minimize liquid/liquid separation caused by differences in hydrophilicity or hydrophobicity of liquid ingredients (WIPO Patent WO 2014107293 A1, 2014).

References

Anne, A., Roland, A., Britta, H. K. (2014). Stabilizer composition for food and beverage products. WIPO Patent WO 2014107293 A1.