soy emulsifier

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  • 2. Disinfectants Critical for ensuring water safety, disinfectants eliminate or deactivate pathogens. Chlorine, chloramines, and ultraviolet (UV) light are widely used.


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  • 4. Sauces and Dressings They help achieve a stable emulsion in oil-based dressings, ensuring that the ingredients do not separate over time.


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