Emulsifiers are used to make emulsions. In other words, emulsifiers help blend water and oil in food to give consistency to foodstuffs. Without, emulsifiers, oil and water would not mix.

An emulsifier is a molecule, in which one end tends to set in oil while want to link with water.

Emulsifiers also reduce stickiness, help in controlling crystallisation and prevent separation.   

Emulsifiers can be made from plants, animals as well as produced synthetically/artificially.

Some recent studies show that some emulsifiers which are used in a variety of processed foods can damage the intestinal barrier, which causes inflammation and increase risks of chronic diseases.

By law, emulsifiers must always be declared on the product labels. They can be labelled either by their name or their corresponding E-number.

The following is a list of Emulsifiers.

• From 100 to 199: These are used food colouring.
• From 200 to 299: These are used for preservatives.
• From 300 to 399: These are used as antioxidants.
• From 400 to 499: These are used as thickeners, emulsifiers and stabilisers.
• From 500 to 599: These are used as acidity regulators and anti-caking agents.
• From 600 to 699: These are used for flavour enhancers.
• From 700 to 999: These are used as antibiotics, sweeteners, foaming agents and the gases used to package foods, such as nitrogen gas (E941).
• E1000–E1599: additional chemicals