What is E495?
Complete guide to understanding sorbitan monopalmitate (Span 40) in your food
The Quick Answer
E495 is sorbitan monopalmitate (SMP), an emulsifier and stabilizer used to prevent separation and improve texture in baked goods, desserts, and confectionery.
It’s a semisynthetic ingredient made by esterifying sorbitol (a sugar alcohol from corn) with palmitic acid (from palm oil or vegetable sources). It works as a water-in-oil emulsifier, allowing oils and water to remain mixed.
Most people eating cakes, desserts, confectionery, or margarine regularly consume small amounts of E495.
📌 Quick Facts
- Category: Emulsifier & Stabilizer
- Found in: Cakes, desserts, confectionery, bakery products, margarine, spreads
- Safety: FDA-approved (GRAS), EFSA-approved, ADI established at 25 mg/kg
- Approved by: FDA, EFSA, JECFA
- Key Fact: Plant-derived water-in-oil emulsifier; part of sorbitan ester family (E491-E495)
What Exactly Is E495?
E495 is sorbitan monopalmitate, an emulsifier and stabilizer created by chemically combining palmitic acid with sorbitol.
More specifically, sorbitan monopalmitate is a mixture of partial esters formed from sorbitol (a sugar alcohol made from glucose, typically from corn) and sorbitan (a derivative of sorbitol) esterified with palmitic acid (a fatty acid from palm oil or vegetable sources). The result is a semisynthetic emulsifier with strong lipophilic (oil-loving) properties.
E495 appears as an amber viscous liquid or wax-like solid, depending on temperature. It’s insoluble in water but soluble in oils and fats. It’s classified as a nonionic surfactant with water-in-oil (W/O) emulsifying properties—particularly effective at keeping water droplets dispersed within an oil base.
In technical terms, it’s one of five sorbitan ester emulsifiers (E491 through E495), all sharing similar functions but differing in their fatty acid composition and specific properties.
Where You’ll Find E495
E495 appears in numerous baked goods, confectionery, and spread products:
– Fine bakery products and cakes
– Pastries and desserts
– Confectionery and candy
– Sugar-based sweets
– Cocoa-based candies and chocolate
– Icings and coatings
– Marmalades and jellies
– Margarine and spreads
– Cream-like milk products
– Salad dressings and emulsified sauces
– Sorbets and edible ices
– Food supplements and chewing gum
– Beverage whiteners and liquid fruit concentrates
If you eat cakes, desserts, confectionery, or margarine, you’ve likely consumed E495. It’s widely used in commercial baking and confectionery manufacturing.
💡 Pro Tip: Look for “Sorbitan monopalmitate,” “Sorbitan mono-palmitate,” “Span 40,” or “E495” on ingredient lists. It’s most commonly found in fine bakery products, confectionery, and spread products.
How E495 Works in Food
E495 serves critical functions in baked goods, confectionery, and spreads.
As an emulsifier: E495 allows oils and water to remain stably mixed in products where they would otherwise separate. As a water-in-oil emulsifier, it’s particularly effective at keeping water droplets dispersed throughout an oil-based matrix. In cakes and confectionery, this creates uniform texture and smooth appearance. In margarine and spreads, it maintains fine water-oil dispersion and proper consistency.
As a stabilizer: E495 prevents component separation and maintains consistent texture throughout storage. In desserts and confectionery, it prevents blooming (fat crystals forming on surface) and maintains product quality.
As a fat crystal modifier: E495 modifies the crystallization of fats, controlling texture in confectionery and preventing unwanted foam formation or leakage of fat crystals.
In bakery products specifically: E495 functions as an oxygen scavenger (prevents oxidation), improves dough mixing, can substitute for shortening, improves shelf life, increases water absorption (up to 4%), increases dough strength and workability, softens bread crumb, increases bread volume, and can reverse negative effects of defatted soy flour proteins.
As a solubilizer: E495 can serve as a solubilizer for essential oils and aromatic compounds, helping incorporate them uniformly into products.
Why Do Food Companies Use E495?
E495 solves multiple technical problems while improving product quality and shelf life.
Without emulsifiers like E495, confectionery would separate and appear unattractive. Cakes would have poor texture and dense crumb structure. Margarine would lack stability and proper consistency. Desserts and spreads would develop visible separation and lose their appealing appearance.
E495 allows manufacturers to produce consistent, attractive products with extended shelf life. Its particular strength as a water-in-oil emulsifier makes it especially suited for products where water must be dispersed in an oil base.
Is It Safe?
Regulatory authorities worldwide confirm E495 is safe for food use at approved levels.
The FDA approved sorbitan monopalmitate as Generally Recognized as Safe (GRAS). The EFSA conducted a comprehensive re-evaluation in 2017 of all sorbitan esters (E491-E495) and established a group Acceptable Daily Intake (ADI) of 25 mg/kg body weight per day. JECFA (the international FAO/WHO expert committee) also approved it.
An ADI being established means regulatory authorities determined a safe daily intake level—actual consumption at approved use levels is far below this threshold.
✓ Safety Confirmed: The EFSA’s 2017 re-evaluation established an ADI of 25 mg/kg body weight/day for E495 (and other sorbitan esters). Regulatory authorities have determined it is safe for daily consumption at this level. Actual food intake levels are well below this threshold.
The EFSA’s 2017 Comprehensive Safety Re-evaluation
The European Food Safety Authority’s thorough 2017 re-evaluation of all sorbitan esters provides authoritative reassurance.
Key findings:
– Established Group ADI: 25 mg/kg body weight/day (expressed as sorbitan) for E491-E495 singly or in combination
– No adverse effects at approved food use levels
– No carcinogenic effects detected in studies
– Safe metabolic products: E495 metabolizes to sorbitol and palmitic acid, both safe food components
– Mean exposure below ADI in all population groups
– 95th percentile exposure below ADI in most population groups
The 2017 EFSA Panel concluded that there is no safety concern for the use of E495 at reported uses and use levels.
Metabolism and Safety Data
E495 is well-studied and metabolizes safely in the body.
Metabolism: E495 is metabolized to sorbitol and palmitic acid without any apparent side effects. Both metabolic products are safe, naturally occurring food components.
Sorbitol: A sugar alcohol naturally found in many fruits and vegetables; GRAS approved by FDA; used in many foods.
Palmitic acid: A common dietary fatty acid found in palm oil, animal fats, and many whole foods; recognized as safe.
Processing capacity: Up to 25 mg/kg body weight per day can be processed.
Overall assessment: No toxic endpoints have been identified at food-use levels.
How E495 Is Made
E495 is synthesized through a controlled chemical process combining sorbitol and palmitic acid.
Manufacturing process: Sorbitol (derived from glucose, typically from corn) is treated with heat and a chemical catalyst, converted to sorbitan, and then esterified with palmitic acid (sourced from palm oil or vegetable oils). The reaction is carefully controlled to create a mixture of esters, predominantly monoesters.
Starting materials: Sorbitol (plant-based) and palmitic acid (plant-derived when from palm oil or vegetable sources, though can also be from animal sources). The semisynthetic nature means it’s chemically manufactured but derived from natural starting materials.
Quality control: Food-grade production is strictly controlled to ensure product purity and safety.
Potential Side Effects
At approved food use levels, no adverse effects are documented.
E495 is non-toxic at food-grade use levels and generally recognized as safe. Biodegradable and non-irritant at consumption levels, E495 breaks down to sorbitol and palmitic acid—both safe food components.
Industrial handling of pure E495 may cause skin irritation (mild) or serious eye irritation if contact occurs directly. However, this applies to handling the concentrated chemical, not to consuming the trace amounts in food products.
Vegan and Dietary Status
E495 status depends on its sourcing:
– Typically vegan-friendly ✓ (when sorbitol is plant-derived and palmitic acid is from palm oil or vegetable oils)
– Vegetarian ✓ (when not using animal fat as palmitic acid source)
– Note: Palmitic acid can alternatively be sourced from animal fats; check specific product sourcing
– Gluten-free ✓
– Kosher – Potentially, depending on sourcing and production
– Halal – Potentially, depending on sourcing and production
Most E495 used in food is plant-derived and vegan-friendly, but sourcing varies by manufacturer.
The Sorbitan Esters Family
E495 is one of five related sorbitan ester emulsifiers with similar safety profiles:
– E491: Sorbitan monostearate – ADI 25 mg/kg bw/day
– E492: Sorbitan tristearate – ADI 25 mg/kg bw/day
– E493: Sorbitan monolaurate – ADI 10 mg/kg bw/day
– E494: Sorbitan monooleate – ADI 5 mg/kg bw/day
– E495: Sorbitan monopalmitate (this product) – ADI 25 mg/kg bw/day
All five were evaluated together in the 2017 EFSA re-evaluation. E495 and related esters can be used individually or in combination.
Approved Use Levels
E495 is approved at specific maximum levels depending on food category:
– Fine bakery products: 5,000-10,000 mg/kg (as needed)
– Desserts and confectionery: 5,000-10,000 mg/kg
– Marmalades and jellies: 5,000-10,000 mg/kg
– Margarine and spreads: 5,000-10,000 mg/kg
– Salad dressings and sauces: 4,000-5,000 mg/kg
– Other authorized applications: Varies by food category
These levels are carefully controlled to ensure both efficacy and safety.
Regulatory Approval Across Regions
E495 is approved for use worldwide:
– United States (FDA): Generally Recognized as Safe (GRAS)
– European Union (EFSA): Authorized food additive per Regulation (EC) No 1333/2008
– International (JECFA): FAO/WHO approved
– Canada: Approved for use
– Australia/New Zealand: Approved food additive
This universal approval reflects confidence in its safety and efficacy.
Historical Information
E495 has a long history of documented safe use:
– Known since: At least 1959
– EU approval: Around 2000
– Established use: Over 20 years in food industry
– Safety record: No adverse effects reported during approved use
Pharmaceutical and Cosmetic Use
Beyond food, E495 is used in pharmaceuticals and cosmetics.
E495 is employed as a nonionic surfactant in pharmaceutical and cosmetic preparations. It’s used in emulsions, creams, and ointments where it functions as an emulsifier and stabilizer. In cosmetic formulations, it improves texture and maintains stability of oil-water systems.
The Bottom Line
E495 (sorbitan monopalmitate or Span 40) is a plant-derived emulsifier and stabilizer used in baked goods, desserts, confectionery, and spreads.
It’s made by chemically combining sorbitol (from corn) with palmitic acid (from palm or vegetable oils), creating a semisynthetic ingredient that allows oils and water to mix stably.
Regulatory authorities worldwide (FDA, EFSA, JECFA) classify E495 as safe for food use.
The EFSA established an ADI of 25 mg/kg body weight per day. Actual food intake is far below this threshold.
E495 metabolizes to sorbitol and palmitic acid—both safe food components—without adverse effects.
At approved food use levels, no adverse effects are documented.
E495 is typically plant-derived and vegan-friendly (when sourced from plant-based ingredients), and is gluten-free.
It’s been safely used in food since at least 1959.
Most people eating cakes, desserts, confectionery, or margarine consume E495 regularly without any documented health concerns.
As always, food labels must declare E495 when used, enabling informed consumer choice.