Emulsifier

Emulsifiers are substances that help to mix ingredients that normally don't mix well, such as oil and water. They are often derived from natural sources like plants (e.g., lecithin from soya or sunflower) or animal products (e.g., egg yolks). They work by having a molecule structure that is attracted to both water and fat, allowing them to bridge the gap between them.

Manufacturers add emulsifiers to improve texture, stability, and consistency in a wide range of foods. They prevent ingredients from separating, create a smoother mouthfeel, and help to distribute fat and other components evenly. Emulsifiers are commonly found in products like mayonnaise, salad dressings, baked goods, ice cream, and chocolate.

Emulsifiers are authorised food additives in the UK and are listed on the Register of Food Additive Authorisations. European food safety bodies, including EFSA, have evaluated emulsifiers. Some research has explored potential links between certain emulsifiers and gut health, but evidence is mixed and more research is needed. At typical dietary intakes, they are considered safe by regulatory authorities.