Emulsifiers and thickeners

In short: Emulsifiers (for example lecithin E322) mix fat and water. Thickeners (for example carrageenan E407, guar gum E412) give consistency.

In more detail: Both are widespread in ready-made products: ice cream, sauces, dressings, chocolate, bread. Lecithin from soy or sunflower is unremarkable. For some emulsifiers and carrageenan it is debated whether they affect the gut lining. The evidence is uncertain.

In Depth

• Lecithins (E322): naturally in egg yolk and soy.
• Mono- and diglycerides (E471): very common in bread and margarine.
• Carrageenan (E407): from red algae, in dairy products, plant drinks.
• Xanthan (E415), guar gum (E412), pectin (E440): usually well tolerated, can cause bloating in larger amounts.
• Modified starch (E14xx): industrial thickener, a sign of ready-made products.
• Vegan question: Mono- and diglycerides can be of animal origin.

See also: E numbers (food additives), NOVA classification