Sorbitan monolaurate
Emulsifier.
- Category
- Emulsifiers, Stabilisers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A synthetic emulsifier used primarily to manage how fats behave during heating and cooling.
How it is used in food
In chocolate, it prevents "fat bloom" — that unappealing white powdery coating that forms when chocolate is poorly stored.
Commonly found in- Chocolate
- Baking yeast
- Cake mixes
- Margarine
Health and safety
Safe at typical dietary levels, with EFSA establishing clear Acceptable Daily Intakes (ADIs) based on extensive safety data.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E493
Worth knowing
Sorbitan monostearate (E491) is also known as "Span 60" in industrial chemistry applications.
Conclusion
This synthetic emulsifier presents a bounded risk and only becomes an issue if consumed in excessive amounts. While EFSA has established an Acceptable Daily Intake based on safety data, the small quantities used to keep fat bloom from forming in chocolate or to stabilise cake mixes are well within safe limits for a standard diet.
References
- EFSA evaluation of E491 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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