A low cost food grade emulsifier (a mixture of monoglycerides, diglycerides, and sodium stearoyl lactylate) in combination with polyethylene glycol-40 stearate (PEG-40S) was used as an alternative to pure saturated phospholipids to form the thin shell of a microbubble. To investigate the stability of these microbubbles in a water system over time, their dissolution behavior was studied at various degas factors and at two percentages of PEG-40S. It was found that the favored shell collapse/shedding mechanism switched, as the dissolution rate increased (degas factor decreased), from folding with a smooth surface contour to buckling accompanied by surface folding/expulsion with a cyclic buckled-smooth surface contour. The compositional change that we made played a more minor role, mainly controlling the resistance to mass transfer of the microbubble shell and again modifying the mechanism-determinant dissolution rate. The shell resistance behavior for these microbubbles varied from that of previous lipid/PEG-40S-coated microbubbles by the presence of a maximum in shell resistance during dissolution. We hypothesize that the dominance of one collapse mechanism over another for these compositions is related to the time scales of two competing processes, fold nucleation and area compression. For these Mixtures at room temperature, we estimate that the maximum area compression rate for folding as the major collapse mechanism is similar to 0.2 s(-1), a rate unattainable in a traditional Langmuir trough but achievable by the use of a dissolving microbubble.