Emulsifiers
Emulsifiers (E400–E499 and others) prevent separation of oil and water phases, giving foods like mayonnaise, margarine, and chocolate their smooth, consistent textures. They work by having both hydrophilic (water-attracting) and hydrophobic (fat-attracting) portions in their molecular structure. Common emulsifiers include lecithin (E322), mono- and diglycerides (E471), polysorbates (E432–E436), and various modified starches. Some emulsifiers have come under scrutiny from gut microbiome research suggesting potential effects on the intestinal barrier at doses relevant to food use.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
All Emulsifiers (37 additives)
Frequently Asked Questions
What foods commonly contain emulsifiers?
Emulsifiers are widely used in processed foods where oil-water stability is needed: mayonnaise and salad dressings, chocolate and confectionery, ice cream and frozen desserts, margarine and spreads, bread and baked goods, and infant formula. Lecithin (E322) is one of the most ubiquitous food additives globally and is generally derived from soy or sunflower.
Are polysorbates (E432–E436) safe?
Polysorbates are approved by EFSA, FDA, and JECFA with established ADI values. EFSA completed a full group re-evaluation in 2015. Some animal studies at high doses suggested effects on gut microbiota composition, leading to research interest, but regulatory agencies have not found grounds for revision of acceptable intake levels based on current evidence. This remains an area of active research.
Is soy lecithin (E322) an allergen?
Soy lecithin is derived from soy, a listed allergen in most jurisdictions. However, the refining process removes most soy proteins, and EFSA has concluded that highly refined soy oil and lecithin are unlikely to cause allergic reactions in the vast majority of soy-allergic individuals. EU regulations nonetheless require soy-derived lecithin to be declared on labels. Sunflower lecithin is available as an alternative for those with soy sensitivity.