Emulsifiers probably contribute to obesity epidemic

Emulsifiers, which can most easily be explained by example as the stuff added to oil and water based salad dressing to keep it from separating into its constituent parts on the grocery shelf (and what a horror that is, having to shake up your salad dressing!), are now linked to the obesity epidemic as a possible contributing cause. Here are some common emulsifiers:

dough strengtheners:

• diacetyl tartaric acid esters (E 472e) 
• sodium or calcium stearoyl-2-lactylate (E 481, E 482)

dough softeners

•  mono- and di-glycerides of fatty acids

Source

Bread only needs to have flour, water, and yeast. Salt improves the flavor. That's all that's needed, and you really shouldn't be eating bread that has additional ingredients which sound like chemicals. because that's what they are, and they don't belong in bread.

Also bear in mind emulsification can commonly occur in foods long enough to serve them or bake them to the desired consistency through the simple act of mixing them.