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Acacia gum
Acacia gum (E414) is listed as a emulsifier in the E-number system.
E414Common in ice cream, plant milks, sauces, dressings.
functional family
Emulsifiers
Emulsifiers and stabilizers keep oil, water, air, particles, and proteins organized so sauces, ice creams, drinks, and baked goods stay uniform.
110 mapped terms2 clean103 watch5 avoid
How to read this family
Texture aids often appear in clusters. One gum is different from a long stack of gums, emulsifiers, starches, and stabilizers.
BridgeMatrixGumAmphiphileLecithin
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Acetic acid esters of mono-
Acetic acid esters of mono- (E472a) is listed as a emulsifier in the E-number system.
E472aCommon in ice cream, plant milks, sauces, dressings.
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Agar
Agar (E406) is listed as a stabiliser in the E-number system.
E406Common in ice cream, plant milks, sauces, dressings.
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Alginic acid
Alginic acid (E400) is listed as a emulsifier in the E-number system.
E400Common in ice cream, plant milks, sauces, dressings.
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Ammonium alginate
Ammonium alginate (E403) is listed as a emulsifier in the E-number system.
E403Common in ice cream, plant milks, sauces, dressings.
AvoidEmulsifiers
Ammonium phosphatide
A family of ingredients used to help oil and water stay mixed and to smooth texture.
E442Common in chocolate, baked goods, dressings, ice cream.
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Ammonium phosphatides
Ammonium phosphatides (E442) is listed as a emulsifier in the E-number system.
E442Common in ice cream, plant milks, sauces, dressings.
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Arabinogalactan
Arabinogalactan (E409) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E409Common in ice cream, plant milks, sauces, dressings.
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Bakers yeast glycan
Bakers yeast glycan (E408) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E408Common in ice cream, plant milks, sauces, dressings.
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Beta-cyclodextrin
Beta-cyclodextrin (E459) is listed as a emulsifier in the E-number system.
E459Common in ice cream, plant milks, sauces, dressings.
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Brominated vegetable oil
Brominated vegetable oil (E443) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E443Common in ice cream, plant milks, sauces, dressings.
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Calcium alginate
Calcium alginate (E404) is listed as a emulsifier in the E-number system.
E404Common in ice cream, plant milks, sauces, dressings.
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Calcium stearoyl fumarate
Calcium stearoyl fumarate (E486) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E486Common in ice cream, plant milks, sauces, dressings.
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Calcium stearoyl-2-lactylate
Calcium stearoyl-2-lactylate (E482) is listed as a emulsifier in the E-number system.
E482Common in ice cream, plant milks, sauces, dressings.
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Carboxymethyl cellulose, Sodium carboxymethyl cellulose
Carboxymethyl cellulose, Sodium carboxymethyl cellulose (E466) is listed as a emulsifier in the E-number system.
E466Common in ice cream, plant milks, sauces, dressings.
WatchTexture
Carrageenan
A seaweed-derived thickener and stabilizer used in dairy, plant milks, desserts, sauces, and processed meats. It is a common watch-list ingredient in clean-label audits.
E407Common in plant milks, dairy desserts, ice cream, processed meats.
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Cassia gum
Cassia gum (E427) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E427Common in ice cream, plant milks, sauces, dressings.
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Cellulose Microcrystalline cellulose Powdered cellulose
Cellulose Microcrystalline cellulose Powdered cellulose (E460) is listed as a emulsifier in the E-number system.
E460Common in ice cream, plant milks, sauces, dressings.
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Citric acid esters of mono-
Citric acid esters of mono- (E472c) is listed as a emulsifier in the E-number system.
E472cCommon in ice cream, plant milks, sauces, dressings.
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Corn starch
A family of ingredients used to change viscosity, suspension, and bite.
Common in dressings, plant milks, yogurts, desserts.
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Crosslinked sodium carboxymethyl cellulose
Crosslinked sodium carboxymethyl cellulose (E468) is listed as a emulsifier in the E-number system.
E468Common in ice cream, plant milks, sauces, dressings.
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Curdlan
Curdlan (E424) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E424Common in ice cream, plant milks, sauces, dressings.
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Dioctyl sodium sulfosuccinate
Dioctyl sodium sulfosuccinate (E480) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E480Common in ice cream, plant milks, sauces, dressings.
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Diphosphates
Diphosphates (E450) is listed as a emulsifier in the E-number system.
E450Common in ice cream, plant milks, sauces, dressings.
AvoidEmulsifiers
Distilled monoglycerides
A family of ingredients used to help oil and water stay mixed and to smooth texture.
Common in chocolate, baked goods, dressings, ice cream.
WatchEmulsifiers
Emulsifiers
A family of ingredients used to help oil and water stay mixed and to smooth texture.
Common in chocolate, baked goods, dressings, ice cream.
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Enzymically hydrolysed carboxymethylcellulose
Enzymically hydrolysed carboxymethylcellulose (E469) is listed as a emulsifier in the E-number system.
E469Common in ice cream, plant milks, sauces, dressings.
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Ethoxylated mono- and diglycerides
Ethoxylated mono- and diglycerides (E488) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E488Common in ice cream, plant milks, sauces, dressings.
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Ethyl cellulose
Ethyl cellulose (E462) is listed as a emulsifier in the E-number system.
E462Common in ice cream, plant milks, sauces, dressings.
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Ethyl hydroxyethyl cellulose
Ethyl hydroxyethyl cellulose (E467) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E467Common in ice cream, plant milks, sauces, dressings.
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Ethyl methyl cellulose
Ethyl methyl cellulose (E465) is listed as a emulsifier in the E-number system.
E465Common in ice cream, plant milks, sauces, dressings.
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Gelatin
A gelling protein derived from collagen. It is used in gummies, marshmallows, desserts, capsules, and some dairy products.
E428Common in ice cream, plant milks, sauces, dressings.
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Gelatine
Gelatine (E441) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E441Common in ice cream, plant milks, sauces, dressings.
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Gellan gum
A fermentation-derived gum used to suspend particles, create gels, and stabilize plant milks, drinks, sauces, and desserts.
E418Common in ice cream, plant milks, sauces, dressings.
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Glycerol
Glycerol (E422) is listed as a sweetener in the E-number system.
E422Common in diet drinks, sugar-free gum, low-calorie desserts, tabletop sweeteners.
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Glycerol esters of wood rosins
Glycerol esters of wood rosins (E445) is listed as a emulsifier in the E-number system.
E445Common in ice cream, plant milks, sauces, dressings.
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Glycerol monostearate
A family of ingredients used to help oil and water stay mixed and to smooth texture.
E471Common in chocolate, baked goods, dressings, ice cream.
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Guar gum
Guar gum (E412) is listed as a stabiliser in the E-number system.
E412Common in ice cream, plant milks, sauces, dressings.
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Gum ghatti
Gum ghatti (E419) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E419Common in ice cream, plant milks, sauces, dressings.
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Hydroxypropyl cellulose
Hydroxypropyl cellulose (E463) is listed as a emulsifier in the E-number system.
E463Common in ice cream, plant milks, sauces, dressings.
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Hydroxypropyl methylcellulose
A family of ingredients used to change viscosity, suspension, and bite.
E464Common in dressings, plant milks, yogurts, desserts.
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Hypromellose
Hypromellose (E464) is listed as a emulsifier in the E-number system.
E464Common in ice cream, plant milks, sauces, dressings.
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Karaya gum
Karaya gum (E416) is listed as a emulsifier in the E-number system.
E416Common in ice cream, plant milks, sauces, dressings.
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Konjac Konjac gum Konjac glucomannane
Konjac Konjac gum Konjac glucomannane (E425) is listed as a emulsifier in the E-number system.
E425Common in ice cream, plant milks, sauces, dressings.
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Lactic acid esters of mono-
Lactic acid esters of mono- (E472b) is listed as a emulsifier in the E-number system.
E472bCommon in ice cream, plant milks, sauces, dressings.
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Lactylated fatty acid esters of glycerol
Lactylated fatty acid esters of glycerol (E478) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E478Common in ice cream, plant milks, sauces, dressings.
CleanEmulsifiers
Lecithin
An emulsifier often derived from soy, sunflower, or egg. It helps fats and water-based ingredients mix and improves texture in chocolate, spreads, and baked goods.
E322Common in chocolate, nut butters, baked goods, protein powders.
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Locust bean gum
Locust bean gum (E410) is listed as a emulsifier in the E-number system.
E410Common in ice cream, plant milks, sauces, dressings.
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Magnesium salts of fatty acids
Magnesium salts of fatty acids (E470b) is listed as a anti-caking agent in the E-number system.
E470bCommon in ice cream, plant milks, sauces, dressings.
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Mannitol
Mannitol (E421) is listed as a sweetener in the E-number system.
E421Common in diet drinks, sugar-free gum, low-calorie desserts, tabletop sweeteners.
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Methyl cellulose
Methyl cellulose (E461) is listed as a emulsifier in the E-number system.
E461Common in ice cream, plant milks, sauces, dressings.
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Methyl glucoside-coconut oil ester
Methyl glucoside-coconut oil ester (E489) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E489Common in ice cream, plant milks, sauces, dressings.
WatchStabilisers and thickeners
Microcrystalline cellulose
A family of ingredients used to change viscosity, suspension, and bite.
Common in dressings, plant milks, yogurts, desserts.
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Mixed acetic
Mixed acetic (E472f) is listed as a emulsifier in the E-number system.
E472fCommon in ice cream, plant milks, sauces, dressings.
WatchAdditional chemicals
Modified starch ( stabiliser)
Modified starch ( stabiliser) (E1401) is listed as a food additive in the E-number system.
E1401Common in processed foods, packaged snacks, ready meals, sauces.
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Mono-
Mono- (E472e) is listed as a emulsifier in the E-number system.
E472eCommon in ice cream, plant milks, sauces, dressings.
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Mono- and diglycerides of fatty acids
Mono- and diglycerides of fatty acids (E471) is listed as a emulsifier in the E-number system.
E471Common in ice cream, plant milks, sauces, dressings.
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Oat gum
Oat gum (E411) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E411Common in ice cream, plant milks, sauces, dressings.
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Partial polyglycerol esters of polycondensed fatty acids of castor oil
Partial polyglycerol esters of polycondensed fatty acids of castor oil (E498) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E498Common in ice cream, plant milks, sauces, dressings.
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Pectins pectin amidated pectin
Pectins pectin amidated pectin (E440) is listed as a emulsifier in the E-number system.
E440Common in ice cream, plant milks, sauces, dressings.
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Peptones
Peptones (E429) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E429Common in ice cream, plant milks, sauces, dressings.
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Polyglycerol esters of fatty acids
Polyglycerol esters of fatty acids (E475) is listed as a emulsifier in the E-number system.
E475Common in ice cream, plant milks, sauces, dressings.
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Polyglycerol polyricinoleate
Polyglycerol polyricinoleate (E476) is listed as a emulsifier in the E-number system.
E476Common in ice cream, plant milks, sauces, dressings.
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Polyoxyethene sorbitan monolaurate
Polyoxyethene sorbitan monolaurate (E432) is listed as a emulsifier in the E-number system.
E432Common in ice cream, plant milks, sauces, dressings.
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Polyoxyethene sorbitan monooleate
Polyoxyethene sorbitan monooleate (E433) is listed as a emulsifier in the E-number system.
E433Common in ice cream, plant milks, sauces, dressings.
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Polyoxyethene sorbitan monopalmitate
Polyoxyethene sorbitan monopalmitate (E434) is listed as a emulsifier in the E-number system.
E434Common in ice cream, plant milks, sauces, dressings.
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Polyoxyethene sorbitan monostearate
Polyoxyethene sorbitan monostearate (E435) is listed as a emulsifier in the E-number system.
E435Common in ice cream, plant milks, sauces, dressings.
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Polyoxyethene sorbitan tristearate
Polyoxyethene sorbitan tristearate (E436) is listed as a emulsifier in the E-number system.
E436Common in ice cream, plant milks, sauces, dressings.
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Polyoxyethene stearate
Polyoxyethene stearate (E430) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E430Common in dressings, gluten-free bakery foods, ice cream, plant milks.
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Polyoxypropylene-polyoxyethylene polymers
Polyoxypropylene-polyoxyethylene polymers (E497) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E497Common in ice cream, plant milks, sauces, dressings.
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Polyphosphates
Polyphosphates (E452) is listed as a emulsifier in the E-number system.
E452Common in ice cream, plant milks, sauces, dressings.
AvoidEmulsifiers
Polysorbate 60
A family of ingredients used to help oil and water stay mixed and to smooth texture.
E435Common in chocolate, baked goods, dressings, ice cream.
AvoidEmulsifiers
Polysorbate 80
A family of ingredients used to help oil and water stay mixed and to smooth texture.
E433Common in chocolate, baked goods, dressings, ice cream.
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Potassium alginate
Potassium alginate (E402) is listed as a emulsifier in the E-number system.
E402Common in ice cream, plant milks, sauces, dressings.
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Processed eucheuma seaweed
Processed eucheuma seaweed (E407a) is listed as a emulsifier in the E-number system.
E407aCommon in ice cream, plant milks, sauces, dressings.
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Propane-1,2-diol
Propane-1,2-diol (E490) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E490Common in ice cream, plant milks, sauces, dressings.
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Propane-1,2-diol alginate
Propane-1,2-diol alginate (E405) is listed as a emulsifier in the E-number system.
E405Common in ice cream, plant milks, sauces, dressings.
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Propane-1,2-diol esters of fatty acids, propylene glycol esters of fatty acids
Propane-1,2-diol esters of fatty acids, propylene glycol esters of fatty acids (E477) is listed as a emulsifier in the E-number system.
E477Common in ice cream, plant milks, sauces, dressings.
WatchEmulsifiers
Rapeseed lecithin
A family of ingredients used to help oil and water stay mixed and to smooth texture.
Common in chocolate, baked goods, dressings, ice cream.
WatchStabilisers and thickeners
Rice starch
A family of ingredients used to change viscosity, suspension, and bite.
Common in dressings, plant milks, yogurts, desserts.
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Sodium alginate
Sodium alginate (E401) is listed as a emulsifier in the E-number system.
E401Common in ice cream, plant milks, sauces, dressings.
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Sodium laurylsulfate
Sodium laurylsulfate (E487) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E487Common in ice cream, plant milks, sauces, dressings.
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Sodium stearoyl fumarate
Sodium stearoyl fumarate (E485) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E485Common in ice cream, plant milks, sauces, dressings.
AvoidEmulsifiers
Sodium stearoyl lactylate
A family of ingredients used to help oil and water stay mixed and to smooth texture.
E481Common in chocolate, baked goods, dressings, ice cream.
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Sodium stearoyl-2-lactylate
Sodium stearoyl-2-lactylate (E481) is listed as a emulsifier in the E-number system.
E481Common in ice cream, plant milks, sauces, dressings.
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Sodium, potassium
Sodium, potassium (E470a) is listed as a anti-caking agent in the E-number system.
E470aCommon in ice cream, plant milks, sauces, dressings.
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Sorbitan monolaurate
Sorbitan monolaurate (E493) is listed as a emulsifier in the E-number system.
E493Common in ice cream, plant milks, sauces, dressings.
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Sorbitan monooleate
Sorbitan monooleate (E494) is listed as a emulsifier in the E-number system.
E494Common in ice cream, plant milks, sauces, dressings.
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Sorbitan monopalmitate
Sorbitan monopalmitate (E495) is listed as a emulsifier in the E-number system.
E495Common in ice cream, plant milks, sauces, dressings.
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Sorbitan monostearate
Sorbitan monostearate (E491) is listed as a emulsifier in the E-number system.
E491Common in ice cream, plant milks, sauces, dressings.
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Sorbitan trioleate
Sorbitan trioleate (E496) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E496Common in ice cream, plant milks, sauces, dressings.
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Sorbitan tristearate
Sorbitan tristearate (E492) is listed as a emulsifier in the E-number system.
E492Common in ice cream, plant milks, sauces, dressings.
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Sorbitol Sorbitol Sorbitol syrup
Sorbitol Sorbitol Sorbitol syrup (E420) is listed as a humectant in the E-number system.
E420Common in ice cream, plant milks, sauces, dressings.
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Soybean hemicellulose
Soybean hemicellulose (E426) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E426Common in ice cream, plant milks, sauces, dressings.
WatchStabilisers and thickeners
Stabilisers and thickeners
A family of ingredients used to change viscosity, suspension, and bite.
Common in dressings, plant milks, yogurts, desserts.
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Stearyl citrate
Stearyl citrate (E484) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E484Common in ice cream, plant milks, sauces, dressings.
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Stearyl tartrate
Stearyl tartrate (E483) is listed as a emulsifier in the E-number system.
E483Common in ice cream, plant milks, sauces, dressings.
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Stigmasterol-rich plant sterols
Stigmasterol-rich plant sterols (E499) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E499Common in ice cream, plant milks, sauces, dressings.
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Succinylated monoglycerides
Succinylated monoglycerides (E472g) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E472gCommon in ice cream, plant milks, sauces, dressings.
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Succistearin
Succistearin (E446) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E446Common in ice cream, plant milks, sauces, dressings.
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Sucroglycerides
Sucroglycerides (E474) is listed as a emulsifier in the E-number system.
E474Common in ice cream, plant milks, sauces, dressings.
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Sucrose acetate isobutyrate
Sucrose acetate isobutyrate (E444) is listed as a thickener, stabiliser, or emulsifier in the E-number system.
E444Common in ice cream, plant milks, sauces, dressings.
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Sucrose esters of fatty acids
Sucrose esters of fatty acids (E473) is listed as a emulsifier in the E-number system.
E473Common in ice cream, plant milks, sauces, dressings.
WatchStabilisers and thickeners
Tapioca starch
A family of ingredients used to change viscosity, suspension, and bite.
Common in dressings, plant milks, yogurts, desserts.
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Tara gum
Tara gum (E417) is listed as a stabiliser in the E-number system.
E417Common in ice cream, plant milks, sauces, dressings.
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Tartaric acid esters of mono-
Tartaric acid esters of mono- (E472d) is listed as a emulsifier in the E-number system.
E472dCommon in ice cream, plant milks, sauces, dressings.
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Thermally oxidized soya bean oil interacted with mono-
Thermally oxidized soya bean oil interacted with mono- (E479b) is listed as a emulsifier in the E-number system.
E479bCommon in ice cream, plant milks, sauces, dressings.
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Tragacanth
Tragacanth (E413) is listed as a emulsifier in the E-number system.
E413Common in ice cream, plant milks, sauces, dressings.
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Triphosphates
Triphosphates (E451) is listed as a emulsifier in the E-number system.
E451Common in ice cream, plant milks, sauces, dressings.
CleanTexture
Xanthan gum
A fermentation-derived gum used to thicken, suspend, and stabilize foods such as sauces, dressings, gluten-free baked goods, drinks, and dairy alternatives.
E415Common in salad dressings, gluten-free bread, sauces, plant milks.