Sorbitan monopalmitate
Overview
Sorbitan monopalmitate is a nonionic emulsifier derived from sorbitol and palmitic acid. It is used as an emulsifier and bloom inhibitor in chocolate and confectionery products, where it prevents the formation of fat bloom (white surface haze) during storage. It also finds applications in bakery products and edible coatings where a moderate-HLB emulsifier is needed.
JECFA's ADI is 25 mg per kilogram body weight per day (group ADI for all sorbitan esters), evaluated in 1974. Sorbitan monopalmitate is metabolised by hydrolysis to sorbitol and palmitic acid — both normal dietary components. Palmitic acid is the most common saturated fatty acid in the human diet. No adverse effects have been identified at food additive concentrations.
Sorbitan monopalmitate is approved in the EU, US (GRAS), and most global markets. It is encountered primarily in chocolate products, confectionery, and edible coatings. For healthy adults there are no known safety concerns. Like all sorbitan esters, it is a well-established emulsifier with comprehensive safety data supporting its use.
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 palmitic acid; used in bakery products and confectionery as emulsifier and bloom inhibitor in chocolate.