Now I'm curious

I have no clue what you mean, but I'd love to learn. Where's "here"? And what are
the main ingredients in the commercial products you have listed? How does it
change the results you get? Do you need special recipes, or do you just add
something to any cake recipe?

Except for the US, the countries I've lived in (Micronesia, Indonesia, and
Mozambique) don't have much of a western-style baking tradition. But over the
years I have discussed cooking with friends of many, many nationalities, and I
have NEVER heard about this. So there must be a fairly large part of the world
that doesn't use emulsifiers for home baking.