Emulsifier, stabilizer, and thickener (EST) are primarily extracted from a natural substance and used as a direct additive in products to provide structure, viscosity, stability, and other qualities such as maintaining existing color. Food emulsifier act as an interface between the conflicting components of food like water and oil. Wheareas, stabilizers and thickeners help in stabilizing the emulsion in food, provide thickness without stiffness, and also provides a firmer texture to food products. Emulsifier, stabilizer, and thickeners are classified separately but overlap in functionality. Starches, gums, pectin, agar-agar, lecithin, and others are most commonly used EST as an additive in various industries such as bakery and confectionery, dairy and frozen desserts, beverages, oil and fats, sweet and savory snacks, meat products, and others.