E440i - non-amidated pectines

Emulsifiers hold together ingredients that would otherwise separate, like oil and water. Lecithin from soya or sunflower (E322) is the classic example, found in chocolate, margarine and salad dressings. Mono- and di-glycerides (E471) are the most widely used emulsifier in baked goods. Most emulsifiers raise no flagged safety concerns at typical exposure, though emerging evidence (animal studies, 2010s onwards) suggests some synthetic emulsifiers may affect gut microbiota at higher intakes.