E495 – Sorbitan Monoisostearate: Emulsifier Explained
E495 (sorbitan monoisostearate) is an approved food emulsifier derived from sorbitol and isostearic acid, used to blend ingredients evenly in foods and cosmetics.
Things worth knowing about "E495"
E495 (sorbitan monoisostearate) is an approved food emulsifier derived from sorbitol and isostearic acid, used to blend ingredients evenly in foods and cosmetics.
What is E495?
E495, known as sorbitan monoisostearate, is a synthetic emulsifier belonging to the sorbitan esters group (E491–E496). It is produced by the esterification of sorbitol (a sugar alcohol) with isostearic acid (a branched-chain fatty acid). E495 is used across the food, cosmetics, and pharmaceutical industries to combine water and oil, creating stable emulsions.
Origin and Production
Sorbitan monoisostearate is produced industrially through a chemical reaction (esterification) of sorbitol and isostearic acid. Sorbitol is commonly derived from glucose (e.g., from corn starch or wheat), while isostearic acid is a branched fatty acid of animal or plant origin. The resulting product is a waxy, yellowish-brown substance.
Uses in Food and Other Industries
E495 is approved as a food additive in the European Union and is regulated under EU Regulation (EC) No. 1333/2008. Typical applications include:
- Chocolate and chocolate products: Prevents the separation of cocoa butter from other ingredients.
- Fine bakery products and pastries: Improves dough consistency and extends shelf life.
- Margarine and fat-based products: Ensures a uniform texture.
- Chewing gum: Acts as a softener and emulsifier.
- Cosmetics and personal care products: Emulsifies lotions, creams, and makeup formulations.
Mechanism of Action as an Emulsifier
Emulsifiers like E495 contain both hydrophilic (water-attracting) and lipophilic (fat-attracting) molecular regions. This property -- known as amphiphilicity -- allows the molecule to position itself at the interface between water and oil. As a result, both phases are stabilised and separation is prevented. Sorbitan monoisostearate has a relatively low HLB value (Hydrophilic-Lipophilic Balance), meaning it preferentially stabilises water-in-oil emulsions.
Safety and Health Assessment
E495 is considered safe when used as intended. The European Food Safety Authority (EFSA) has evaluated the sorbitan esters and classified them as safe, provided that the specified maximum limits are observed. An ADI value (Acceptable Daily Intake) of 25 mg per kilogram of body weight applies to the sorbitan ester group as a whole.
In sensitive individuals, skin irritation or allergic reactions may rarely occur, particularly with use in cosmetic products. In food applications, no adverse effects are known at normal intake levels.
Labelling and Regulation
In the EU, E495 must be declared on food ingredient lists either as E495 or as sorbitan monoisostearate. Its use is restricted to specific food categories and is subject to maximum permitted levels under the EU Food Additives Regulation.
References
- European Food Safety Authority (EFSA): Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494), sorbitan monopalmitate (E 495) and sorbitan trioleate (E 496) as food additives. EFSA Journal, 2015.
- European Parliament and Council of the EU: Regulation (EC) No. 1333/2008 on food additives. Official Journal of the European Union, 2008.
- Belitz, H. D., Grosch, W., Schieberle, P.: Food Chemistry. 4th edition, Springer, Berlin, 2009.
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