Emulsifiers: Evolution, Market, Significance, and Adverse Impact on Gut Microbiome

Emulsifiers play a central role in shaping the texture, stability, and overall structure of food and beverages.

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They work together with hydrocolloids and other matrix components to stabilise oil—water interfaces and provide desirable characteristics such as creaminess, spreadability, and shelf-life. As with preservatives, colourings and flavourings, emulsifiers are part of the core formulation toolkit used in packaged foods and beverages. To achieve stable emulsions, formulators typically combine emulsifying ingredients with physical processing steps such as homogenisation or ultrasonics. Hydrocolloids such as xanthan gum, carrageenan, and pectin are often used alongside emulsifiers to thicken the continuous phase, enhance stability, and refine texture.

Evolution of Emulsifiers

The development of food emulsifiers has closely followed regulatory frameworks and changes in consumer perception. When the EU introduced the E-number system in the 1960s—70s, emulsifiers such as lecithin from soy and eggs were widely considered natural. Through the 1980s and 1990s, new synthetic emulsifiers entered the market, enabling greater control over texture—especially in bakery, margarine, spreads, and dairy applications. By the 2000s, combining multiple functional ingredients (e.g., lecithin + gums + modified starches) had become standard practice for fine-tuning structure in low-fat and convenience foods. A major shift occurred in the 2010s with the rise of the clean-label movement, particularly in Europe and North America. Consumers began to avoid unfamiliar ingredient names and E-numbers, even when those additives were safe and widely used. This drove the search for “label-friendly” emulsifiers derived from recognisable food components such as plant proteins, soluble fibres, and enzyme-modified starches.