Polysorbate 40

Polysorbate 40 (polyoxyethylene sorbitan monopalmitate) is a synthetic nonionic emulsifier made by reacting sorbitan monopalmitate with ethylene oxide. It is structurally similar to polysorbates 20, 60, 65, and 80, and shares their JECFA group ADI. It stabilises fat-in-water emulsions in ice cream, baked goods, processed foods, and cosmetic formulations.

JECFA's ADI for polysorbates as a group is 25 mg per kilogram body weight per day, evaluated in 1973. This group ADI applies to total intake from all polysorbate sources combined. Like other polysorbates, high-dose animal studies have raised questions about gut microbiota effects, though these experiments used concentrations far above typical human dietary exposure from food additive use.

Polysorbate 40 is approved in the EU, US (GRAS), and most global markets. It is one of the less commonly used polysorbates in food — polysorbate 80 and 60 are more prevalent — but it may be encountered in ice cream, baked goods, and confectionery. For healthy adults at normal dietary exposures there are no specific health concerns beyond those shared with the broader polysorbate group.