Emulsifiersexplained
E322, E471, polysorbate: what these label words mean, where they turn up, and what research has examined.
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What an emulsifier does
Oil and water do not stay mixed on their own. An emulsifier sits between them and holds the mix together.
That is why a dressing does not split, a loaf stays soft, and ice cream stays smooth. At home, egg yolk in mayonnaise and mustard in a vinaigrette do the same job.
On a packaged food label, emulsifiers are listed by name or E number, often with the word “emulsifier” in brackets. They are one of the additive groups the NOVA framework treats as a marker of ultra-processing, which is why they show up on label checkers.
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Emulsifiers you will see on labels
Names and E numbers, with a plain note on each.
- Lecithin (E322)From soy, sunflower or egg. Common in chocolate, bread and spreads. Soy or sunflower lecithin is the form you will meet most.
- Mono- and diglycerides of fatty acids (E471)Made from fats that can be plant or animal; the label does not always say which. Common in bread, cakes, margarine and ice cream.
- DATEM (E472e)Used in bakery to strengthen dough and keep a soft crumb.
- Sodium stearoyl lactylate (E481)Another bakery emulsifier, used for volume and softness.
- Polysorbates (E432 to E436)Polysorbate 80 is E433 and polysorbate 60 is E435. Found in some sauces, ice cream and baked goods.
- Polyglycerol polyricinoleate, PGPR (E476)Helps chocolate flow, so it appears in moulded and coated chocolate.
- Sucrose esters of fatty acids (E473)Used in baked goods, sweets and drinks.
- Carboxymethylcellulose or cellulose gum (E466)Strictly a thickener and stabiliser, but often studied alongside emulsifiers because it is used the same way.
What studies have looked at
Research here is early and mixed in design. Here is what each source actually examined.
A 2015 study in mice found that two common emulsifiers, carboxymethylcellulose and polysorbate 80, changed gut bacteria and were linked with inflammation and metabolic changes in those animals.
A 2022 controlled-feeding trial gave healthy adults carboxymethylcellulose and reported changes in gut bacteria and in compounds they produce. It was a small trial.
A 2023 French cohort study followed adults over time and reported associations between higher intake of some emulsifiers and cardiovascular disease. It was observational, which means it can show a link but cannot show cause.
Food regulators authorise each emulsifier for specified uses. The studies above ask different questions about long-term intake patterns, and none of them is the last word.
- Chassaing B et al. Nature 2015;519:92-96. PMID 25731162. pubmed.ncbi.nlm.nih.gov/25731162
- Chassaing B et al. Gastroenterology 2022;162:743-756. PMID 34774538. pubmed.ncbi.nlm.nih.gov/34774538
- Sellem L et al. BMJ 2023;382:e076058. PMID 37673430. pubmed.ncbi.nlm.nih.gov/37673430
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How to spot them quickly
Four steps at the shelf.
- Look for the bracket. “Emulsifier (E471)” or “emulsifiers: lecithin” names the job and the additive.
- Scan for E numbers. E322, E4xx and E47x entries are the usual emulsifier range.
- Count the additives. One lecithin in chocolate tells you less than a list that stacks emulsifiers, thickeners, flavours and colours.
- Compare versions. Bakery bread often lists flour, water, yeast and salt; packaged sliced bread may add emulsifiers.
Know the additive names: the free label checklist
One page for the fridge door or your phone: NOVA groups in plain words, eight giveaway ingredient groups to tick, and simple swap lines.
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Frequently asked questions
Is lecithin an emulsifier?
Yes. Lecithin, usually from soy, sunflower or egg, is one of the most widely used emulsifiers. It is listed as lecithin or E322.
Are emulsifiers always a sign of an ultra-processed food?
They are one of the additive types the NOVA framework treats as a marker. A single emulsifier is a clue, not a full classification; the whole list and the way the food is made matter.
What does E471 mean on a label?
E471 is mono- and diglycerides of fatty acids. It is made from fats that can be plant or animal, and the label does not always say which.
Which emulsifiers are in food I make at home?
Egg yolk in mayonnaise and hollandaise, and mustard in vinaigrette, are everyday kitchen emulsifiers. Lecithin is also naturally present in egg yolk.