Sorbitan monooleate
Overview
Sorbitan monooleate is a nonionic emulsifier produced by partial esterification of sorbitol with oleic acid. It stabilises water-in-oil and oil-in-water emulsions and is used in certain beverages, bakery products, confectionery, and non-dairy coffee whiteners. Its oleic acid content gives it a softer, more fluid character than the stearate or palmitate versions.
JECFA's ADI is 25 mg per kilogram body weight per day (group ADI for all sorbitan esters), evaluated in 1974. Sorbitan monooleate is metabolised by hydrolysis to sorbitol and oleic acid — both normal dietary components. Oleic acid is the principal monounsaturated fatty acid in olive oil. No adverse effects have been identified at any realistic food additive dose.
Sorbitan monooleate is approved in the EU, US (GRAS), and most global markets. It appears in certain beverages, bakery products, and confectionery where its specific HLB value is suited to particular emulsification needs. For healthy adults there are no safety concerns. The oleic acid component is nutritionally associated with positive cardiovascular outcomes in Mediterranean dietary studies, though food additive amounts are not nutritionally significant.
Generated from verified JECFA, EFSA, and regulatory data. All numerical values are sourced from the WHO/FAO JECFA Combined Compendium and EFSA OpenFoodTox 3.0.
Safety Assessment
| Body | Acceptable Daily Intake (ADI) | Year |
|---|---|---|
| JECFA | 0–25 mg/kg body weight/day (as sorbitan esters (group ADI)) · JECFA 1974(Expressed as as sorbitan esters (group ADI).) | 1974 |
| EFSA | — | — |
ADI = the amount of a substance a person can consume every day over a lifetime without appreciable health risk. Expressed as mg per kg body weight per day. Source: WHO/FAO JECFA Combined Compendium; EFSA OpenFoodTox 3.0.
Scientific Notes
Sorbitan ester of oleic acid; used in yeast suspensions, non-dairy coffee whiteners, and emulsified sauces.