*Review* **Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review**

**Lingli Deng**

> College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi 445000, China; lingli0312@gmail.com; Tel.: +86-0718-8438-945

**Abstract:** Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the destabilization mechanisms of food emulsions were briefly introduced. Herein, the effect of the modification process on the emulsifying characteristics of soy protein and the formation of soy protein–polysaccharides for improved stability of emulsions were discussed. Furthermore, the relationship between the structural and emulsifying properties of soy polysaccharides and soy lecithin and their combined effect on the protein stabilized emulsion were reviewed. Due to the unique emulsifying properties, soy-based emulsifiers have found several applications in bioactive and nutrient delivery, fat replacer, and plant-based creamer in the food industry. Finally, the future trends of the research on soy-based emulsifiers were proposed.

**Keywords:** emulsions; soy protein; soy polysaccharide; soy lecithin; delivery

**Citation:** Deng, L. Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review. *Foods* **2021**, *10*, 1354. https:// doi.org/10.3390/foods10061354

Academic Editors: Hong Wu and Hui Zhang

Received: 20 May 2021 Accepted: 11 June 2021 Published: 13 June 2021

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