Re‐evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives

Abstract

The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives. The Scientific Committee on Food (SCF) allocated an acceptable daily intake (ADI) of 25 mg/kg body weight (bw) per day for E 491, E 492 and E 495 singly or in combination; and a separate group ADI for E 493 and E 494 singly or in combination of 5 mg/kg bw per day calculated as sorbitan monolaurate in 1974. The Panel noted that after oral administration sorbitan monostearate can be either hydrolysed to its fatty acid moiety and the corresponding anhydrides of sorbitol and excreted via urine or exhaled as CO 2 or excreted intact in the faeces. The Panel considered that sorbitan esters did not raise concern for genotoxicity. Based on the no observed adverse effect level (NOAEL) of 2,600 mg sorbitan monostearate/kg bw per day, taking into account the ratio between the molecular weight of sorbitan monostearate (430.62 g/mol) and sorbitan (164.16 g/mol), and applying an uncertainty factor of 100, the Panel derived a group ADI of 10 mg/kg bw per day expressed as sorbitan for sorbitan esters (E 491-495) singly or in combination. This group ADI of 10 mg sorbitan/kg bw per day is equivalent to 26 mg sorbitan monostearate/kg bw per day. The Panel concluded that the exposure at the mean and the 95th percentile level, using non-brand-loyal scenario, did not exceed the ADI in any of the population groups. The Panel on the request for an amendment of specifications regarding the removal of 'congealing range' concluded that it could be eventually replaced by another identification parameter such as melting point.

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

“…No indication of carcinogenicity was observed if ADI was respected. (Mortensen et al, 2017a) [ 193 ] Ammonium phosphatides They are derived from a mixture of phospholipids, primarily derived from soybean oil, and are composed of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol among others. E442 ADI of 30 mg/kg body weight/day.…”

Effect of Backwash as a Strategy for Biofouling Control in A Submerged Ceramic Membrane Bioreactor for High-Density Cultivations: Process Optimization and Fouling Mechanism at Pilot Scale

“…It should be emphasized that the yeast suspension contained an artifact which was sorbitan monostearate (E491), also known as synthetic wax. This food additive plays a role as an emulsifier and when added to baker's yeast, it helps maintain moisture, consequently increasing the shelf life of the baker's yeast [57]. Therefore, it was assumed that this compound caused irreversible fouling of the membrane, rendering it impossible to clean the membrane using cleaning procedure C. Sorbitan monostearate is insoluble in water; however, it can dissolve in organic solvents, such as ethanol, at temperatures above 57 • C [57].…”

Chemocatalytic value addition of glucose without carbon–carbon bond cleavage/formation reactions: an overview

“… 137 The SFAEs are extensively used as food additives and have promising applications as nonionic surfactants. 138 The mono- and dilinseed sorbitan esters were prepared directly from sorbitol and used as linseed oil-based emulsifiers in paints. 139 Sorbitan monooleate was used to prepare electrospun poly( l -lactide- co -ε-caprolactone) core–shell type nanofibers via electrospinning techniques.…”