Sorbitan tristearate
Chocolate-bloom inhibitor.
- 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
- E492
Worth knowing
Sorbitan monostearate (E491) is also known as "Span 60" in industrial chemistry applications.
Conclusion
Sorbitan tristearate represents a limited concern that is safe at normal dietary levels. Produced by reacting sorbitol with specific fatty acids, this emulsifier stops white powdery fat bloom from forming on chocolate. EFSA has established clear acceptable daily intakes for its use, confirming it is safe at authorised levels.
References
- EFSA evaluation of E491 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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