Could be derived from animals
If your food lists emulsifiers as an ingredient you should call or write them to find out what these emulsifiers are comprised of.
An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion, frequently a surfactant. Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is lecithin), honey and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin.
The most frequently used raw materials for emulsifiers include palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow. Eggs happens to be the oldest emulsifier. Basic emulsifier production involves combining oil (triglyceride) with glycerol that results in monoglyceride. The type of triglyceride used in the reaction determines the type of emulsifier obtained. Unsaturated triglycerides produce fluid products such as oil while saturated triglycerides result in pasty or solid structures like butter. Monoglycerides can be combined with other substances, such as citric acid and lactic acid, in order to increase their emulsifying properties.
Emulsifiers are used in creams and sauces, bakery, and dairy products. They may be derived from natural products or chemicals. Common emulsifiers are lecithins, gelatin mono- and di-glycerides of fatty acids esters of monoglycerides of fatty acids and phosphated monoglycerides.