Natural emulsifier

Natural emulsifiers are substances derived from natural sources that help to mix ingredients that normally don't mix, such as oil and water. They are often extracted from plants or animal products. Examples include lecithin from soy or eggs, and mono- and diglycerides of fatty acids derived from vegetable oils or animal fats.

Manufacturers add natural emulsifiers to improve the texture, stability, and shelf-life of food products. They prevent ingredients from separating, create a smoother consistency, and help to bind water and fat together. They are commonly found in baked goods, dressings, sauces, ice cream, and processed meats.

Natural emulsifiers are generally considered safe and are authorised for use in the UK. Substances like lecithin and mono- and diglycerides are permitted food additives. European food safety authorities, such as EFSA, have evaluated these substances and found them to be safe at typical consumption levels. There is ongoing research into the potential effects of some emulsifiers on gut health, but current evidence at typical intake levels does not suggest significant adverse health effects for the general population.