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Additives in Plant-Based Milk

Gums, lecithin, and fortification.

Why these additives?

Plant-based milks (oat, almond, soy, coconut) require more additives than dairy milk to achieve a comparable texture, taste, and nutritional profile. Emulsifiers like lecithin prevent separation. Thickeners like gellan gum and carrageenan create a creamy mouthfeel. Added calcium, vitamin D, and vitamin B12 provide nutrients naturally present in cow milk. Understanding these additives is important for the growing number of consumers choosing plant-based alternatives.

Lecithins
E322

Natural emulsifier from soy or sunflower
Monosodium Phosphate
E339a

Part of E339 group. Buffering agent
Disodium Phosphate
E339b

Part of E339. Emulsifying salt for cheese
Trisodium Phosphate
E339c

Part of E339. Strong alkali. Cleaning agent also
Monopotassium Phosphate
E340a

Part of E340. Buffering agent
Dipotassium Phosphate
E340b

Part of E340. Emulsifier
Tripotassium Phosphate
E340c

Part of E340. Emulsifier
Alginic Acid
E400

From seaweed
Sodium Alginate
E401

From seaweed. Used in molecular gastronomy
Potassium Alginate
E402

From seaweed
Ammonium Alginate
E403

From seaweed. Thickener and stabilizer
Calcium Alginate
E404

From seaweed. Used in restructured foods
Propane-1,2-diol Alginate (Propylene Glycol Alginate)
E405

Thickener and emulsifier for beer foam and salad dressings
Agar
E406

From seaweed. Vegetarian gelatin alternative
Carrageenan
E407

From seaweed. Some controversy over gut inflammation. EU approved but under review
Processed Eucheuma Seaweed (PES)
E407a

Semi-refined carrageenan from seaweed
Bakers Yeast Glycan
E408

Thickener from yeast. Not in current EU list
Arabinogalactan
E409

From larch tree. Not in current EU approved list
Locust Bean Gum (Carob Gum)
E410

Natural thickener from carob seeds
Oat Gum
E411

Thickener from oats. Not in current EU list
Guar Gum
E412

Natural thickener from guar beans
Tragacanth Gum
E413

Natural gum from Astragalus. Used in sauces and dressings
Gum Arabic (Acacia Gum)
E414

Natural from acacia trees
Xanthan Gum
E415

Produced by fermentation. Very common thickener
Karaya Gum
E416

Natural gum
Tara Gum
E417

Natural gum from tara seeds
Gellan Gum
E418

Produced by fermentation
Gum Ghatti
E419

Natural gum. Not in current EU approved list
Modified Guar Gum (Cationic)
E423

Chemically modified guar gum
Curdlan
E424

Bacterial polysaccharide. Not in EU list. Approved in Japan/US
Konjac Glucomannan
E425

From konjac root. Banned in jelly mini-cups in EU (choking hazard)
Soybean Hemicellulose
E426

Soluble fiber from soybean. Stabilizer
Cassia Gum
E427

From cassia seeds. Thickener for pet food and some human foods
Polyoxyethylene (8) Stearate
E430

Synthetic emulsifier. Delisted in EU
Polyoxyethylene (40) Stearate
E431

Synthetic emulsifier. Delisted in EU
Polysorbate 20
E432

Synthetic emulsifier
Polysorbate 80
E433

Synthetic emulsifier. Some gut microbiome concerns in animal studies
Polysorbate 40
E434

Synthetic emulsifier
Polysorbate 60
E435

Synthetic emulsifier
Polysorbate 65
E436

Synthetic emulsifier

Frequently Asked Questions

Why do plant milks have so many additives?
Dairy milk is a natural emulsion — fat droplets are already evenly distributed in water with proteins acting as natural stabilizers. Plant milks must recreate this from ground nuts, seeds, or grains mixed with water, which naturally want to separate. Emulsifiers, stabilizers, and thickeners solve this problem. Added vitamins and minerals ensure plant milks can serve as nutritional substitutes for dairy. Without these additives, your oat milk would separate into a watery layer and a chalky sediment within hours.
Is carrageenan in plant milk a concern?
Carrageenan (E407) was commonly used in plant milks as a stabilizer, but many brands have removed it due to consumer concerns about potential gut inflammation. Alternatives include gellan gum, locust bean gum, and sunflower lecithin. If you want to avoid carrageenan, check ingredient labels — most major plant milk brands now offer carrageenan-free options. Some brands proudly label 'No Carrageenan' on their packaging.
Which plant milk has the fewest additives?
Homemade plant milk (blended nuts/oats with water, strained) has zero additives but lacks fortification. Among commercial options, some brands offer 'simple' or 'unsweetened' versions with minimal ingredients. Soy milk tends to need fewer additives than nut milks due to soy's natural emulsifying properties. Look for products with under 8 ingredients. Fortified plant milks with added calcium and vitamins are a reasonable trade-off for nutritional completeness.
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