As gelatine is also an excellent oil-in-water emulsifier, it can be used to create stable emulsions. Oil-containing sauces such as vinaigrette, mayonnaise and salad dressings need an emulsifier and a stabilizing agent, particularly when they have a low fat content and a high aqueous phase. Gelatine helps to prevent emulsions breaking down. To avoid separation of the two phases, the surface tension of the interface can be adjusted. Stabilizing an emulsion can be done in two ways: by increasing the dispersed phase or by thickening the aqueous phase. Because of its ability to absorb up to 10 times its own weight in water, gelatine is a very effective water-binding agent – perfect for low calorie emulsions with a smooth consistency, creamy texture and a nice gloss.