The downside for the consumer, she says, “is that when they add their non-dairy milk to their coffee, it separates. She gives the example of certain plant-based milk products. Some brands, she says, are eschewing additives, with slogans like “separation is natural”. By adding an emulsifier, you’re helping combine the fat and water to create that structure. “With ice-cream,” says Alibrandi, “it’s so important to have the right amount of fat and air to create the ice structure.
But particularly in baked goods with different components, from sponge and fillings to icings and chocolate drops on top, the various emulsifiers in the product can soon add up.Įmulsifiers are used in chocolate to delay the appearance of a white bloom that can happen if the sugar or fat rise to the surface. For bread, cakes and pastries, says Alibrandi, as well as helping keep the product consistent wherever it’s made, “they can help increase the shelf life, and make it softer, with less drying effects”. The ingredients list for Kingsmill’s Mighty White bread includes emulsifiers E471 (Mono- and diglycerides of fatty acids), E472e (diacetyl tartaric acid ester of mono- and diglycerides or DATEM) and E481, (sodium stearoyl lactylate or SSL). Mass-produced bread uses several emulsifiers to increase shelf life.
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