An emulsifier additive is responsible for the consistence, its viscosity and plasticity. The action of the emulsifiers consists in the ability of surface-active reagents contained in them to reduce energy needed for mixing the products.

Silicon dioxide Е551


Most often used food emulsifier Е551 silicon dioxide occurs within the following group of foodstuffs: spice, dressings and various ready-to-serve and dry kitchen herbs;
powdery foodstuffs, e.g. sugar, salt and flour;
fermented milk products, generally, cheeses;
sweeties and confectionery;
various kinds of snacks, generally, chips, nuts in different glazes, croutons, and most other snack food for beer;
alcoholic beverages.
Soy lecithin


Lecithin, food additive Е 322, finds its application in the branches of food and non-food industry. In the food industry emulsifying properties of the lecithin are used for production of margarines, soluble plant and milky products, and ready-to-serve glazes. Greasing and releasing properties of the lecithin are used in such products as frying fats and aerosol coatings. The lecithin is also used for changing the viscosity of chocolate products and glazes of different kinds. In the production of bakery products the use of lecithin helps to improve the treatability of the bakery dough, to increase its volume and prolong its shelf-life. In the production of crackers, cookies, cakes and pies the use of lecithin enhances the shortening properties, and it acts as a form-releasing agent.

The lecithin can be also used in the food industry as an antioxidant (a substance that prevents oxidation). As an antioxidant it is used in order to prevent ageing of chocolate.