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A food emulsifier, also called an emulgent, is a surface-active agent that acts as a border between two immiscible liquids such as oil and water, allowing them to be blended into stable emulsions. Emulsifiers also reduce stickiness, control crystallization and prevent separation.

Emulsifiers made from plant, animal and synthetic sources commonly are added to processed foods such as baked goods, dairy products and mayonnaise to create a smooth texture, prevent separation and extend shelf life. However, in this era of clean labels, consumers are beginning to question the necessity of additives in food.

A comment from a commercial food manufacturer states: Food additives, including emulsifiers, play an important role in our food supply. Consumers who are concerned about these ingredients are encouraged to read labels and consume more minimally processed and/or non processed foods.

One list of Emulsifiers includes: carrageenan, fatty acid derivaties, lethithin, mono and digliceries, glycerides, monoglycerides,

Carrageenan is a common food additive that is extracted from a red seaweed, Chondrus crispus, which is popularly known as Irish moss. Carrageenan, which has no nutritional value, has been used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, soy milk, and other processed foods.

Products with carrageenan may be labeled as "natural," but limited studies show that carrageenan may promote or cause: inflammation, bloating, irritable bowel syndrome, glucose intolerance, colon cancer, food allergies, ore in some cases: inflamatory bowel disease, arthritis: tendonitis, chronic cholecystitis, or gallbladder inflammation.

https://draxe.com/nutrition/what-is-carrageenan/

Polyglycerol esters (PSG) propylene glycol esters (PGMS), stearoyl lactylates, sucrose esters, sorbitan esters and polysorbates are the most common food emulsifiers derived from fatty acids.

PSG are used in cakes and icings, margarine and salad oils. PGMS is used in whippable toppings. Stearoyl lactylates are used as dough strengtheners and conditioners in bread. Sorbitan and polysorbates are usec for aeration in cakes and incing. Sucrose esters are used in bubble gum, sauces, soups and canned liquid coffee.

Lecithin is used in many food products including: bubble gum, bread, cake, chocolate, margarine, salad dressings, saucds.

Formed by mixing edible oils with glycerin, used widely in bakery, dairy products and margarine.

A variety of combination of monoglyceride with other substances produces emulsifiers with specialized function. These are commonly use as cake emulsifiers to increase aeration of the dough.

Another list includes: Agar, Albumin, Alginates, Casein, Ceatyl Alcohol, Cholic acid, Desoxycholic acid, Diacetyl tartaric acid esters, Egg Yolk, Glycerol, Gums, Irish Moss (carrageenan), Lecithin, Mono- and diglycerides, Monosodium phosphate, Monostearate, Ox bile extract, Propylene glycol, Soaps, Taurocholic acid (or its sodium salt)