Emulsifiers and stabilizers

Bakery uses emulsifiers to strengthen dough and keep bread soft, dairy and ice cream use them for texture and stability, chocolate uses lecithin and PGPR to control viscosity, and margarines and spreads rely on mono- and diglycerides. Many emulsifiers are made from vegetable oils, so origin, GMO status and palm sustainability are common questions.

Ask for the E number, monoester content for monoglycerides, acid value, iodine value, form (powder, flakes, beads or paste), melting point and the source of the fatty acids. Halal and kosher status matters because some fatty acids can come from animal sources. Sunflower lecithin is often requested as a non-GMO and soy allergen free alternative to soy lecithin.