What is the purpose of emulsifying agents in foods?
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They help in breaking down the food into small particles so you can get a uniform dispersion of the food throughout whatever recipe you are putting the food product into.
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Many waterborne emulsion paints have ammonia in them. It is used to raise the pH of the paint and to trigger the thickening agents used to thicken the paint.
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It deals with the chemistry of food, for example how much fat, oil, starch, fiber etc is in Corn.  How to extract all of these components from corn.  The shape of the oil molecules, fat molecules etc.  Hope this helps:)
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Glucose and galactose -- see the link below:\n\n"The main purpose of using immobilized enzymes here is to convert the disaccharide lactose via hydrolysis into its monosaccharide components, glucose and galactose. Lactose is a disaccharide that occurs naturally in both human and cow's milk. It is widely used in baking and in commercial infant-milk formulas. \nOne large problem with lactose is that many people are lactose intolerant - meaning that their body is incapable of digesting lactose. So it must be hydrolyzed into its monosaccharide components, allowing digestion which is the purpose of products today such as LACTAID."
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To control the Potency and to control the Quality. One egg may possess more cholesterol than another. With it buffered it is buffered to match.
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Agricultural chemistry includes the application of chemical fertilizer.\n\nWater quality.\n\nThis might help:\n\nChemistry Information from the Center for Food Safety and Applied Nutrition and FDA\n\nhttp://www.cfsan.fda.gov/~dms/chemist.html\n\nhttp://chemistry.about.com/library/weekly/aa082101a.htm\n\nhttp://en.wikipedia.org/wiki/Food_chemistry
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Because food manufacturers aren't interested in being "effective".  Their focus isn't necessarily on what makes you feel good, or what is good for you.  It's on what "tastes great".  Before some consumers started paying attention to what goes into food and becoming more health conscious, we didn't have many "low-fat" or "light" versions of things, not to mention product labeling.\n\nThe chemical companies know that often what exists in nature is much more effective that what they can concoct in a lab.  Their motive is to be effective.  You go with what works.\n\nVery astute question.\n\nI wish you Peace.
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ANTIOXIDANTS \n\nThese are used to prevent rancidity in fatty foods and to protect the fat-soluble vitamins (A, D, E, and K) against damage by oxidation. Synthetic antioxidants include esters of gallic acid, butylated hydroxytoluene, and butylated hydroxyanisole. Vitamins C and E are also commonly used as antioxidants; they obviously enhance the nutritional value of the food to which they are added; indeed, there is some evidence that synthetic antioxidants used in food manufacture also have useful antioxidant action in the body.\n\n\n\n\nFREE RADICALS, any molecule capable of independent existence that contains one or more unpaired electrons. An unpaired electron is one that occupies an atomic or molecular orbital by itself. A free radical can be regarded as a fragment of a molecule; free radicals are often extremely reactive, and therefore short-lived.\n\nOrganic free radicals were recognized by Gomberg in 1900 and this led to speculation that free radical species might play a role in biology. In 1966 Slater proposed that a free radical reaction was the cause of carbon tetrachloride's toxic effect on liver cells, and the theory that free radicals play a role in tissue damage was born.\n\nFree radicals are produced in most cells of the body as a byproduct of metabolism, although some cell types manufacture larger quantities for specific purposes (for example, by macrophages during phagocytosis. see Immune System). The most important free radicals found in aerobic cells, such as those in humans, are oxygen, superoxide, hydroxyl radical, hydrogen peroxide, and the transition metals. When free radicals form within cells they can oxidize biomolecules (molecules used inside cells, especially lipids) and thus cause cell death and injury. However, the human body has developed various mechanisms in order to protect itself from the damaging effects of free radicals. There are enzymes which decompose peroxides and transition metals; other free radicals are sequestered by proteins and other molecules.\n\nFree radicals are difficult to study because they are only present for very short periods. They usually react with other molecules very quickly. In recent years, it has become accepted that they play an important part in several medical conditions. DNA (see Nucleic Acids) is particularly susceptible to oxidation by free radicals and it has been suggested that these substances may have a role to play in the mutations which precede the development of cancer. This may explain why some transition metals, such as nickel and chromium, are carcinogenic under certain circumstances. Free radicals have also been implicated in atherosclerosis, liver damage, lung disease, kidney damage, diabetes mellitus, and ageing. It is not always easy to tell if free radicals are the cause of a disorder or a result of some other causative agent.\n\n\n\nVirus (biology)\nI  INTRODUCTION \n\nVirus (biology) (Latin, “poison”), any of a number of organic entities consisting simply of genetic material surrounded by a protective coat. The term “virus” was first used in the 1890s to describe agents that caused diseases but were smaller than bacteria. By itself a virus is a lifeless form, but within living cells it can replicate many times and harm its host in the process. The hundreds of known viruses cause a wide range of diseases in humans, other animals, insects, bacteria, and plants (see Diseases of Animals).\n\nThe existence of viruses was established in 1892, when Russian scientist Dmitry I. Ivanovsky discovered microscopic particles later known as the tobacco mosaic virus. The name virus was applied to these infectious particles in 1898 by the Dutch botanist Martinus W. Beijerinck. A few years later, viruses were found growing in bacteria; these viruses were dubbed bacteriophages. Then, in 1935, the American biochemist Wendell Meredith Stanley crystallized tobacco mosaic virus and showed that it is composed only of the genetic material called ribonuc
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It's soluble because in water it dissociates into the sodium cation and benzoate anion,  as someone else stated it's an ionic compound, so  the extent of its solubility depends on the degree of ionisation/dissociation, which is predominantly an aqueous event
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There's very little science involved - it's mostly economics.\n\nThe science:  Saturated fats tend to be solid at room temperature.  They are easier to use in food manufacturing operations.\n\nThe economics:  Saturated fats give a better texture and taste to foods than non-saturated fats.  Saturated fats also have a much longer shelf life.  Products made from these fats taste better and last longer, so that's what the consumer is going to buy, whether it's better for their health or not.\n\nEconomically, food companies need to make what people will buy, so the continued use of saturated fats is a no-brainer from their perspective.
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Sodium nitrate (NaNO3) and its close relative sodium nitrite (NaNO2) are preservatives that you find in lots of processed meats. Stuff like salami, hot dogs, pepperoni, bologna, ham, bacon and SPAM all normally contain sodium nitrate as one of the ingredients. Fresh meats generally do not contain any added chemicals, so the question is, "Why is sodium nitrate added to all of these processed meats?" \n\nThere are two reasons for adding these chemicals to processed meats: \n\nThey preserve the color of the meat (meaning that it looks pink like SPAM rather than gray like cooked hamburger). You have probably noticed that nearly all meats that contain sodium nitrate or sodium nitrite remain pink or red even though they are cooked during processing. \nThese chemicals inhibit botulism to some degree. \nThe jury is out on how harmful these substances are. Sodium nitrite reacts with stomach acid and other chemicals in the stomach to produce nitrosamines, which have been shown to cause cancer in animals when consumed in large quantities. However, there's not much sodium nitrate/nitrite in meats, and we consume sodium nitrate/nitrite from other foods as well, so it is not clear that they are harmful in the quantities we get from meats. Some people recommend that small children and pregnant women avoid these chemicals altogether just to be safe. Since neither canned chicken nor tuna have any redness to protect, they generally do not contain nitrates.
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Most confectionary is highly processed. Adding foreign substances or failing to clean the processing equipment could easily contaminate large amounts in one go.
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It is probably because of the HydroChloric Acid (HCL) in it that breaks down the food.  Maybe some type of upholstry cleaner with acid neutralizer in it would help.
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Sulfuric Acid removes water from carbohydrates and other organic substance. It plays an important role as a dehydrating agent and in the manufacturing of a wide range of products, including pigments, textile fibers, explosives, petroleum, alcohols, and detergents.  It serves as an electrolyte in lead storage batteries and as a pickling agent during the processing of steel. The main use of sulfuric acid is in the fertilizer industry which accounts for approximately 59% of its total consumption.
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Mayonnaise is an oil in water emulsion.  It is a liquid with  thixotropic or pseudo-plastic rheology.  These terms mean that the viscosity drops with increasing shear rate.  This means you can spread it but it won't fall off when you turn the bread upside down.
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When life gives you potatos make Vodka: The practical chemical applications of potatos in the Modern world.
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It is possible to test whether an emulsion is an inverse emulsion or normal emulsion by working out what the continuous phase is. If you get a sample of your unknown emulsion, put on a watch glass and add a drop of water-soluble dye to it (e.g. food colouring), a normal emulsion will take the colour of food colouring. An inverse emulsion, however, will not take-up the food colouring.