Emulsifiers

Additive

Texture Modifiers

Overview

Substances that help mix ingredients that normally don't combine well, like oil and water, essential for creating stable textures in processed foods.

453,182

Products contain this

9,364

Ingredient variations

Common forms

Lecithin, mono- and diglycerides, polysorbates, DATEM

Function

Stabilize oil-water mixtures, prevent ingredient separation, improve texture and mouthfeel, extend shelf life, and enhance volume in baked goods.

Sources

Derived from plant sources (lecithin from soy or sunflower), animal fats (mono- and diglycerides), seaweed extracts (carrageenan), or synthetic production.

Health Considerations

Recent studies suggest some emulsifiers may disrupt gut microbiome balance and increase intestinal permeability. Certain types linked to inflammatory responses in sensitive individuals.

Regulatory

FDA approved as food additives or GRAS (Generally Recognized As Safe). EU has stricter regulations on certain emulsifiers with maximum usage levels defined.

Common Variations (50 total)

Ammonium Bicarbonate) and Soy Lecithin],And Soy Lecithin (an Emulsifier). 6716-101,Chocolate Liquor) with Added Lecithin Emulsifier and Pure Vanilla Extract],Chocolate Liquor with Added Soy Lecithin Emulsifier & Vanillin Artificial Flavor.,Cocoa Butter Sunflower Lecithin,Datem*,Dough Conditioners (Ethoxylated Mono- & Diglycerides,Emulsifer (Sunflower Lecithin) 25% Wafer; Wheat Flour,Emulsifier Blend [Sodium-stearoyl-lactylate and Mono and Diglycerides],Emulsifier Blend {Sunflower Lecithin,Emulsifier (Ethoxylated Mono and Diglycerides,Emulsifier (Lecithin)]and 38 more...