The Following EmulsifierS may not be clean label

Acetone Peroxide

Acetone Peroxide is a bleaching agent. It can be found as a white, crystalline powder. Acetone Peroxide is used as a flour bleaching treatment, thickener, and emulsifier. It is commonly used to synthesize bleached flour.

Acetylated ester of mono- and diglycerides

An emulsifier –  composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin has been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction… Read More

Calcium Lactobionate

Calcium Lactobionate is a synthetic additive used as a stabilizer. It can be found in pudding mixes as a firming additive.

Calcium Stearoyl-2-lactylate

Calcium Stearoyl-2-lactylate is prepared from lactic, stearic, and fatty acids. Calcium variety is used as dough conditioner and aeration agent. Sodium variety used as an emulsifier in a wide variety of foods.

Castor Oil

Castor Oil is a potent additive used as a flavoring, anti-caking additive, and anti-sticking additive. It is a colorless, pale liquid with a mild-to-acrid taste. It can be found as a butter and nut flavoring additive in baked goods, ice… Read More

Choline Chloride

Choline Chloride is a synthetic emulsifier. It is a dietary supplement that increases growth and lessens renal damage in animals.


DATEM (diacetyl tartaric acid ester of mono- and diglycerides) is an emulsifier primarily used in baking to create a strong gluten network in dough.


Diglycerides is a common food additive most often used for its emulsification properties (to blend ingredients together that would not otherwise blend well). Diglycerides are achieved when a glycerol molecule is combined with either one (mono) or two (di)… Read More

Dioctyl Sodium Sulfosuccinate

Dioctyl Sodium Sulfosuccinate (DSS) is a synthetic, waxy solid used as a wetting agent, solubilizing agent, an emulsifier and thickening agent, and sometimes used to clean fruits and vegetables. Note: The FDA has specific guidelines on the amounts of… Read More