Food emulsifier are crucial part of food industry that forms a boundary between immiscible liquids such as water and oil, and creates stable emulsion. It is commonly used in ice-cream, margarine, bread, salad dressings, and desserts. The primary use of food emulsifier to control crystallization, reduce stickiness, and prevent separation of ingredients. Adverse effects of synthetic food additives coupled with various properties food emulsifies is expected to increase the demand for plant-sourced food emulsifiers in food and beverages industry. According to the European Union, brominated vegetable oil (BVO), one of the food additives that act as an emulsifier, is banned in Europe, as it can cause damage to the nervous system, skin cancer, and other problems related to memory loss.