The emulsifiers are the core of the modern food formulation. Most of the main products, like mayonnaise, ice cream, creamy dressings, and baked goods, would separate if emulsifiers are not used quickly.
However, formulators today are gradually questioning the use of natural emulsifiers or their synthetic alternatives. The final decision is a combination of performance, cost, regulatory context and market positioning. In this article, we compare these two classes, highlight the trade-offs, and advise you on how to engage with food emulsifier suppliers to come up with the right decision.
Natural Emulsifiers: Definition, Production & Advantages
Natural emulsifiers originate from living organisms (plants, animals, or microorganisms) and are obtained using gentle techniques or extraction rather than being created through complex chemical synthesis.
Common Types & Production Methods
- Lecithin (soy, sunflower, egg yolk): the extraction of lecithin can be done from crude oils or from egg yolk, and is mostly through the aqueous method or by using enzymes, which separate the components. Lecithin provides a mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, etc.).
- Gum arabic (Acacia spp.): the production process for gum arabic involves first collecting gum resin coming out of the tree bark and then purifying and milling it.
- Biosurfactants / microbial lipids: some potential candidates might come from “clean-label” emulsification processes that are based on fermentation (e.g. sophorolipids, rhamnolipids).
- Mono- and diglycerides (naturally derived): when controlled hydrolysis of vegetable oils or fats is done under carefully monitored enzymatic or catalytic conditions, the resulting product is a mixture of mono- and diglycerides that can be used as emulsifiers.
For consumers who demand “recognisable” ingredients, clean labels, and minimal processing, these natural sources resonate with their expectations.
Strengths & Limitations
Strengths:
- They are seen to be more “natural” or “label-friendly” by consumers.
- They are mostly considered GRAS or have been in use for a long time in the food industry.
- They can provide extra functional benefits (for example, lecithin supplies choline and phospholipids).
Limitations:
- The variability of batches: differences in the raw material (season, origin, cultivar) result in variation in composition.
- Less potency in certain systems: greater amounts than synthetic ones are usually required to acquire comparable stability.
- Sensitivity to processing: they can be affected more by changes in pH, the application of heat, and alterations in ionic strength.
- Limitations in supply: the costs of sourcing and extraction are higher, and the availability may be restricted seasonally.
Synthetic Emulsifiers: Definition, Production & Advantages
Synthetic emulsifiers are purposely made through different methods like controlled chemical reactions (for example, esterification, and polymerisation), which render the molecules to have an accurate structure and functional development.
Examples & Production Methods
- DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides): The scientific method of esterifying monoglycerides with diacetyl tartaric acid produced it. Mainly, it is utilised in the bakery sector as a fermenting agent for dough.
- Polyglycerol esters (PGE): The process involves heating polyglycerol and fats together in the presence of a catalyst. It controls the molecular weight and HLB values with precision.
- Sorbitan esters ( such as sorbitan monostearate and tristearate): They are made by the scientific method of sorbitan ( dehydrated sorbitol) esterification with fats.
- Mono and diglycerides (synthetic grade): they are made through chemical processes and under controlled conditions to meet defined purity, having the same functional properties.
These synthetic emulsifiers enable the production of emulsifier batches with very narrow specification ranges and promise the same performance across various product lines in the factories.
Strengths & Limitations
Strengths:
- High consistency and predictability, which are very important in large-scale manufacturing
- Low dosage requirement: functioning well at lower levels
- Broad stability: tolerance to heat, pH, ionic strength, and storage stress
- Cost-effective on a large scale: economic production of chemicals leads to a lower cost per functional unit.
Limitations:
- Consumer perception is less favourable because of “chemical” names
- Regulatory scrutiny—safety evaluations are mandatory before approval
- No additional nutritional benefit
Performance in Food Systems: Where Each Type Shines
The use of natural or synthetic emulsifiers should always depend on the demands of the application. Below is the performance of the two classes in different systems is compared below:
|
Application Type |
Best-Suited Emulsifier(s) |
Key Considerations |
|---|---|---|
|
Bakery / Dough Systems |
Synthetic (DATEM, SSL) |
Improve dough stability, loaf volume, and shelf life |
|
Ice Cream & Frozen Desserts |
Blend: lecithin + synthetic (PGE) |
Synthetic ensures ice crystal control under freeze-thaw, and natural adds creaminess. |
|
Dressings / Sauces |
Natural gums, lecithin, or synthetic (polysorbate) |
Emulsion stability under shear, storage, and pH |
|
Confectionery / Chocolate |
Synthetic (sorbitan esters), sometimes lecithin |
Help with tempering, fat migration, and bloom control |
|
Functional Beverages |
Natural phospholipids, lecithin, or synthetic, depending on stability needs |
Clarity, mouthfeel, and shelf stability in a challenging matrix |
In several formulations, a mixture (natural + synthetic) is applied to get the best out of cost, label claims and performance.
Regulatory, Safety & Health Considerations
Regulatory Approval
Synthetic emulsifiers are subjected to severe safety evaluation before they are allowed to be used, and even then, they must still pass the local regulations for food additives. Natural emulsifiers with a proven track record will often receive GRAS status faster in many jurisdictions. However, both types are required to meet the guidelines for local food additives.
Health & Safety
Many synthetic emulsifiers are certified safe at their permitted levels, but there a growing studies that are probing their potential interactions with the gut microbiome—especially in cases of polaysorbate-80 or carboxymethylcellulose (CMC). On the other hand, natural emulsifiers like lecithin are usually well tolerated but are still required to have allergen (soy, egg) labelling.
An analysis indicates that natural emulsifiers may partially replace the synthetic ones in nanoemulsions, but more studies need to be conducted to ensure that the stability and safety of the products are equivalent.
Choosing Between Natural and Synthetic: Decision Framework
To simplify the decision approach, the following steps are proposed:
- Define product properties: shelf life, temperature stress, pH, and mouthfeel.
- Customer demands / the label claims: Do you need to have “clean label/natural” credentials?
- Cost and dosage limitations: synthetic options usually help reduce the cost per unit function.
- Regulatory & allergen risks: the source of a natural/emulsifier may lead to allergen exposure (soy, egg).
- Supplier capacity & consistency: Make sure the emulsifier supplier can cover your scale and specs.
A blended solution is often the best one. Use a low-dose synthetic emulsifier combined with a small portion of a natural emulsifier to enhance the “clean label” perception while maintaining performance.
Conclusion
The dispute over natural vs. synthetic emulsifiers is not binary: each has its strategic role. The best solution for you depends on your product’s components, your brand’s placement, your shelf life requirements, and your country’s regulations. Set up clear formulation objectives, take along food emulsifier suppliers who have solid technical support, perform sample trials, and iterate.
At Synergy Healthcare, we have a range of natural and synthetic emulsifiers, along with lab support, technical advice, and quality assurance that is consistent. Reach out to us today to have your emulsifier compatibility audit. Let’s stabilise your formulations for success!