Sorbitan mono oleat

Detailed information

What it is & how it is made

An emulsifier obtained by esterifying sorbitan with oleic acid. Sorbitan is derived from sorbitol, which is produced from glucose obtained from maize or tapioca starch; oleic acid is a commercial grade fatty acid.

Where it is used

Used as an emulsifier. In its 2017 opinion EFSA lists the main permitted uses of the sorbitan esters as fat emulsions and spreadable fats, cocoa and chocolate products, confectionery, edible ices, desserts, sauces and food supplements.

Health note

In its 2017 re-evaluation (EFSA Journal 2017;15(5):4788) EFSA established a group acceptable daily intake (ADI) of 10 mg sorbitan per kg body weight per day for E 491-E 495 used singly or in combination. E 493 and E 494 previously had a separate, lower ADI; in the absence of sufficient data to distinguish them they were merged into the group ADI.

Halal assessment

The sorbitan part is produced from plant starch. The decisive point is the origin of the oleic acid in the ester part: fatty acids can be derived from either vegetable or animal fats, and the EFSA opinion does not distinguish the source. Unless the source is documented it should be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.