Fig 3. Contribution of individual emulsifiers to total emulsifier intakes (%) among study participants from the NutriNet-Santé cohort, 2009–2021 (N = 92,000).a FAs, fatty acidsa.
Other emulsifiers included (ordered by descending contributions): triphosphates (E451), gum arabic (E414), polyphosphates (E452), carob bean gum (E410), cellulose (E460), tricalcium phosphate (E341), mono and diacetyl tartaric acid esters of mono- and diglycerides of FAs (E472e), hydroxypropyl methyl cellulose (E464), polyglycerol esters of FAs (E475), lactic acid esters of mono- and diglycerides of FAs (E472b), sodium stearoyl-2-lactylate (E481), sodium alginate (E401), ammonium salts of phosphatidic acid (E442), esters of mono- and diglycerides of FAs (E472), polyglycerol esters of interesterified ricinoleic acid (E476), citric acid esters of mono- and diglycerides of FAs (E472c), silicon dioxide (E551), tripotassium phosphate (E340), methyl cellulose (E461), carboxymethylcellulose (E466), trisodium phosphate (E339), acetic acid esters of mono- and diglycerides of FAs (E472a), agar (E406), sucrose esters of FAs (E473), propylene glycol esters of FAs (E477), gellan gum (E418), sorbitan tristearate (E492), processed Euchema seaweed (E407a), beeswax (E901), potassium alginate (E402), maltitol (E965), triethyl citrate (E1505), xylitol (E967), glycerol esters of rosin (E445), polyoxyethylene sorbitan monooleate (E433), potassium dihydrogen citrate (E332), calcium alginate (E404), calcium stearoyl-2-lactylate (E482), konjac flour (E425), cross-linked sodium carboxymethylcellulose (E468), sucrose acetate isobutyrate (E444), sodium tartarate (E335), polyoxyethylene sorbitan monostearate (E435), sorbitan monostearate (E491), alginic acid (E400), propylene glycol (E1520), quillaia extract (E999), sodium aluminium phosphate (E541), magnesium hydrogen phosphate (E343), propylene glycol alginate (E405), and dimethyl polysiloxane (E900).