Is wheat used as an emulsifier?

Wheat itself is not typically used as an emulsifier; rather, it is primarily known for its role as a source of carbohydrates and proteins in food products. However, wheat flour can contribute to the texture and stability of certain emulsions due to its gluten content, which can help bind ingredients together. In some processed foods, wheat-derived components, like wheat starch or gluten, may play a role in stabilizing emulsions indirectly.