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 stabilizer, thickener and emulsifier to improve the texture of several foods including: ice cream, yogurt, cottage cheese, soy milk, and other processed foods.

Foods produced 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, and/or 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.

Polysorbate 80 (also known as Tween 80) is a commonly used nonionic surfactant, emulsifier, and solubilizer derived from polyethoxylated sorbitan and oleic acid. It is a viscous, water-soluble yellow liquid used to blend oil and water, improve texture in foods (like ice cream, salad dressing), and stabilize pharmaceutical and cosmetic products. It is also used as a surfactant (detergent) in bath, hair and skin care products.

Some studies indicate that high concentrations of emulsifiers, including polysorbate 80, may affect gut bacteria, promoting gut inflammation and increased gut permeability. While generally considered safe, in rare cases, it can act as a hidden inducer of allergic-type (anaphylactoid) reactions.

Formed by mixing edible oils with glycerin, used widely in bakery, dairy products and margarine. Mono and diglycerides are common food additives used as emulsifiers to blend water and oil, improve texture, and extend the shelf life of processed foods like bread, ice cream, and peanut butter. They are derived from plant and/or animal fats, or synthetic production. Considered safe by regulators, they are generally accepted as halal and kosher if sourced from plants.

According to a couple reports, they are generally recognized as safe, but are often found in processed foods. While not inherently dangerous, some studies have investigated their impact and/or effect on metabolic health.

A lot of the foods that contain them, though, are ultraprocessed and high in sugar and fat, which the American Heart Association and many other health experts recommend you limit in your diet. Too, there has been an observation study that found a link between a higher intake of emulsifiers (including Mono and Diglycerides) and higher incidences of cardiovascular disease.

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)