Even in the condiment production industry, mayonnaise homogeniser vs. emulsifier are used interchangeably, yet they perform different tasks. One is a kind of mayonnaise machine that crushes the oil into tiny, uniform particles; the other is a substance that prevents these tiny mist droplets from adhering. The difference between the two is an important aspect that should be understood by any manufacturer who seeks to have a shelf-stable, high-end, textured product that never breaks.