Final answer:
The emulsifier manufactured by splitting a fatty acid off triacylglycerol molecules is diglycerides, which are useful in frozen desserts, shortening, and margarine.
Step-by-step explanation:
The emulsifier in question is produced by removing a fatty acid (FA) from triacylglycerol molecules. This process typically involves the formation of diacylglycerides (DAG), which are compounds with two fatty acid chains still attached to the glycerol backbone. These diglycerides are helpful in food processing because they can act as emulsifiers, which help to mix ingredients that typically do not combine well, such as oil and water. This property makes diglycerides useful in products such as frozen desserts, shortening, and margarine.