Which of the following is a common emulsifier used in emulsified drinks?

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Emulsions stay stable when something can sit at the oil–water boundary and form a protective film around droplets. Egg white provides that role most effectively in emulsified drinks because its proteins are surface-active: they quickly migrate to the interface, unfold, and link up into a cohesive film that stabilizes droplets and helps create a smooth, foamy texture. This dual action makes egg white a common choice for emulsified drinks, contributing both to emulsification and to foam stability.

Gelatin can thicken or gel, which can stabilize mixtures to some extent, but it isn’t a practical primary emulsifier for cold beverages and it works through gel formation rather than interfacial stabilization. Salt changes flavor and ionic strength but doesn’t stabilize oil droplets at an interface. Sugar affects sweetness and viscosity but does not act as an emulsifier.