Emulsifiers
Additives that let two normally immiscible substances (water and oil) mix stably, improving the texture and creaminess of processed products.
Emulsifiers (lecithin E322, mono- and diglycerides E471, polysorbates E432-E436, carrageenans E407) create a smooth, uniform texture. They are found in sauces, ice cream, margarine, industrial bread and chocolate.
A fresh angle (recent research): beyond their technological role, emerging studies (2015-2024) suggest that some emulsifiers disrupt the gut microbiome. Polysorbates (E433, and E466 carboxymethylcellulose) may erode the gut’s mucus layer, bringing bacteria closer to the lining and promoting low-grade inflammation.
This « deterioration of the mucosal barrier » could contribute to leaky gut and to inflammatory bowel disease in predisposed people. A notable study by Chassaing et al. (2015, Nature) showed these effects in mice.
Note that these results are preliminary and mostly come from animal or in vitro models. Lecithin (natural, from soya or sunflower) appears far more benign than synthetic emulsifiers.
The practical view: not all emulsifiers need to be avoided, but their presence is a marker of ultra-processing. Cutting back on products that contain them automatically reduces your exposure.