What is E432?

Complete guide to understanding E432 (Polysorbate 20) in your food

The Quick Answer

E432 is polysorbate 20 (also called polyoxyethylene sorbitan monolaurate or Tween 20), a synthetic non-ionic emulsifier used to prevent oil and water from separating in processed foods.

It’s used to stabilize emulsions, maintain uniform consistency, and extend shelf life—appearing most commonly in baked goods, ice cream, and processed desserts.

Most people consume it occasionally in processed foods, though E432 is used less frequently than some other polysorbates (particularly E433 and E480). Like other emulsifiers, it faces emerging research questions about population-level health effects.

📌 Quick Facts

Category: Emulsifier, Non-ionic Surfactant, Stabilizer, Solubilizer, Wetting Agent
Source: Synthetic—ethoxylated sorbitan monolaurate (combination of sorbitol, ethylene oxide, and lauric acid)
Found in: Baked goods, ice cream, puddings, sauces, confectionery, instant soups, weight-control foods
Safety: FDA approved; EFSA group ADI 0-25 mg/kg body weight per day (with related polysorbates); JECFA “0-25 mg/kg” since 1973
Natural or Synthetic: Fully synthetic (no naturally occurring version)
Vegan/Vegetarian: Usually no—typically derived from animal fats; check manufacturer
Commercial Names: Tween 20, Kolliphor PS 20, Scattics, Alkest TW 20
Key Concerns: Part of synthetic emulsifier class facing emerging research questions; may contain 1,4-dioxane impurity

What Exactly Is It?

E432 is polysorbate 20, a synthetic non-ionic surfactant created through the ethoxylation of sorbitan monolaurate. The “20” refers to the average number of ethylene oxide (PEG) units attached (approximately 20 moles of ethylene oxide per mole of sorbitol), though in practice these are distributed across four different chains, creating a mixture of related chemical species.

Chemically, polysorbate 20 is formed by: (1) dehydrating sorbitol (a sugar alcohol) to create sorbitan, (2) esterifying the sorbitan with lauric acid (a 12-carbon saturated fatty acid), and (3) ethoxylating the result with approximately 20 moles of ethylene oxide through controlled reactions.

The final product is an amber-to-golden colored water-soluble viscous liquid with an oily feel and faint bitter taste. The amphiphilic structure (having both water-loving and oil-loving regions) allows E432 to position itself at the oil-water interface, reducing interfacial tension and preventing droplet coalescence.

E432 is fully synthetic—there is no naturally occurring version. All component parts are manufactured in industrial facilities.

Where You’ll Find It

E432 appears in select processed foods and products:

• Baked goods (bread, cakes, pastries, fine bakery products)
• Ice cream and frozen desserts
• Puddings and custards
• Sauces and gravies
• Instant soups and broths
• Confectionery and candy
• Dietetic foods for body weight control
• Fat emulsions for pastry
• Chocolate products
• Processed cheese
• Beverages
• Cosmetics and skin creams
• Pharmaceutical products and syrups
• Mouth drops (wetting agent)
• Personal care products

E432 is used less frequently in food than some related polysorbates (E433, E480) due to its higher cost and specific functional properties.

💡 Pro Tip: Check ingredient labels for “E432,” “polysorbate 20,” “polyoxyethylene sorbitan monolaurate,” “PEG 20 sorbitan monolaurate,” or “Tween 20.” It’s typically used at low concentrations (0.5-5% depending on application). Unlike most emulsifiers that are plant-derived, E432 is usually sourced from animal fats—making it unsuitable for vegans and vegetarians in most cases.

Why Do Food Companies Use It?

E432 performs three critical functions:

1. Oil-water emulsification: E432 is a high-HLB (Hydrophilic-Lipophilic Balance) emulsifier, meaning it preferentially forms oil-in-water emulsions. Its amphiphilic structure stabilizes tiny oil droplets suspended in water, preventing separation during storage.

2. Wetting and dispersing agent: Beyond emulsification, E432 helps other ingredients spread and distribute uniformly throughout foods—particularly useful in baked goods where uniform fat distribution improves texture.

3. Texture and consistency maintenance: In ice cream, puddings, and baked goods, E432 maintains desired consistency by preventing separation of fat and water phases, extending shelf life and maintaining sensory qualities.

Why it’s used selectively: E432 is more expensive than many alternatives and has limited functional advantages over other emulsifiers. It’s typically chosen when specific solubility or wetting properties are required.

Is It Safe?

E432 is officially approved but part of the synthetic emulsifier class facing emerging research concerns.

Regulatory Status:

• FDA: Approved as a synthetic flavoring substance and adjuvant in food
• EFSA: Approved as part of the polysorbate group (E432, E433, E434, E435, E436). Group ADI established at 0-25 mg/kg body weight per day in 2018 re-evaluation. No individual ADI for E432.
• JECFA: ADI 0-25 mg/kg body weight established in 1973

✅ Traditional Safety Assessment: Earlier toxicological studies show acute oral toxicity is low, which is attributed to the very low oral bioavailability of intact polysorbates (the ester bonds are hydrolyzed in the intestine). Studies show no genotoxicity, carcinogenicity, or developmental toxicity at tested dose levels. Humans tolerated oral doses up to 1,000 mg/kg body weight without severe effects in animal studies, establishing a significant safety margin above food-use levels.

⚠️ Emerging Research Concerns (2023-2024): E432, as part of the synthetic emulsifier class, faces emerging research concerns documented in recent large-scale observational studies (BMJ 2024, Nature 2024). These studies found associations between higher intake of emulsifiers (including related polysorbates) and increased cardiovascular disease and cancer risk. While these are observational studies and cannot establish causation, they suggest the traditional safety approval framework may not capture long-term population-level effects. Additionally, research indicates that synthetic emulsifiers may disrupt gut microbiota and increase intestinal permeability (“leaky gut”).

⚠️ Manufacturing Impurity: 1,4-Dioxane: Polysorbate production through ethoxylation can generate 1,4-dioxane as a byproduct. The EPA classifies 1,4-dioxane as “likely to be carcinogenic to humans” (Group 2B). While present in minimal amounts in food-grade E432 after purification, prolonged exposure through accumulation in numerous products warrants consideration. The levels in food products are generally considered safe by regulatory agencies, but the presence of a probable carcinogen impurity raises questions worth monitoring.

Documented effects and concerns:

• At food-use levels: Rare cutaneous (skin) reactions reported in sensitive individuals
• At extreme doses (beyond food use): Gastrointestinal disturbances, diarrhea, distended abdomen, poor body condition, renal damage, incomplete organ maturation in extreme studies—but these are at dose levels vastly exceeding food exposure
• Potential cardiovascular effects: Recent pharmaceutical safety reviews note risk for cardiotoxic effects at high doses (>3 mg/kg/day as bolus in parenteral applications), suggesting potential cardiac concerns that haven’t been fully evaluated in chronic oral food consumption
• Hepatotoxic history: The 1980s E-Ferol tragedy (38 infant deaths) involved polysorbate 80 and 20 in vitamin E formulation—though this was at exceptionally high parenteral doses in premature infants, not food consumption
• Gut microbiota disruption: Evidence suggests synthetic emulsifiers affect gut microbiota composition similarly to observed effects with xanthan gum and other polysorbates

Important context: The recent research identifying associations between emulsifier intake and CVD/cancer risk has NOT established that E432 specifically causes disease. However, it raises legitimate questions about whether traditional short-term toxicological approval remains adequate for compounds with decades of cumulative population exposure.

Production and Chemistry

E432 is produced through multi-step chemical synthesis:

1. Sorbitol (a sugar alcohol) is dehydrated to produce sorbitan anhydride through controlled heating
2. Lauric acid (a fatty acid, typically from coconut or animal fats) is esterified to sorbitan through chemical reaction
3. The resulting sorbitan monolaurate is ethoxylated by reacting with ethylene oxide (approximately 20 moles) under pressure and catalysis
4. The product is purified to remove unreacted materials and byproducts (including 1,4-dioxane)
5. The final product is dried and processed into liquid or solid form

The entire process is synthetic—no step involves natural extraction.

Natural vs Synthetic Version

E432 is entirely synthetic—there is no natural version.

Polysorbate 20 only exists as a manufactured chemical. It doesn’t occur in nature and cannot be extracted from any natural source. The component parts (sorbitol, lauric acid, ethylene oxide) can have natural or synthetic origins, but the final combined product is always synthetically manufactured.

Vegan and Vegetarian Status

E432 is usually NOT suitable for vegans and vegetarians.

While lauric acid can theoretically be derived from vegetable oils like coconut, most commercial E432 is sourced from animal fats (particularly cattle tallow). The manufacturer’s documentation is required to verify the source. Unlike plant-based emulsifiers (lecithin, guar gum), E432 defaults to animal sources and is unsuitable unless specifically documented as vegetable-derived.

Comparison with Related Polysorbates

E432 is part of the polysorbate family. Related compounds include:

• E433 (Polysorbate 80): Same structure but with oleic acid instead of lauric acid. More commonly used in food and pharmaceuticals.
• E434 (Polysorbate 40): With palmitic acid; slightly different functional properties
• E435 (Polysorbate 60): With stearic acid
• E436 (Polysorbate 65): With trioleic acid

All share similar chemistry and concerns. E433 (polysorbate 80) is used more frequently than E432 in most food applications.

Historical Safety Incident: The E-Ferol Tragedy

In 1981-1982, 38 premature infants died after receiving intravenous E-Ferol (a vitamin E formulation containing polysorbate 80 at 9% and polysorbate 20 at 1%). The infants experienced severe hepatotoxicity (liver damage), cholestasis, and death. This tragedy led to increased scrutiny of polysorbate safety, particularly in pediatric and parenteral (intravenous) applications. While this was an exceptional case involving IV administration at high doses, it established that polysorbates can cause liver damage at sufficiently high exposures, particularly in vulnerable populations.

Environmental and Production Concerns

E432 production involves synthetic chemical processes with environmental impacts from ethylene oxide production (volatile organic compounds, potential hazardous byproducts). The overall environmental footprint is higher than natural extraction-based additives. Additionally, the potential for 1,4-dioxane generation raises manufacturing environmental concerns.

Natural Alternatives

Want to avoid E432? Food companies sometimes use these alternatives:

• Lecithin (E322): Natural emulsifier from soy or eggs
• Guar gum (E412) or Locust bean gum (E410): Plant-based stabilizers
• Mono- and diglycerides (E471): Simpler synthetic emulsifiers (though also under research scrutiny)
• Xanthan gum (E415): Fermentation-derived (though facing emerging concerns)
• Agar or carrageenan: Seaweed-based stabilizers
• Starch or modified starch: Plant-derived thickeners

The Bottom Line

E432 (polysorbate 20) is a fully synthetic emulsifier that is officially approved by FDA, EFSA (group ADI 25 mg/kg), and JECFA, but faces emerging research concerns applicable to the entire synthetic emulsifier class.

E432 functions effectively as an emulsifier and has traditional toxicological approval based on 1970s-1980s safety studies showing no significant adverse effects at reasonable doses. However, recent large-scale observational studies (2023-2024) have identified associations between higher emulsifier intake and increased cardiovascular disease and cancer risk—associations not explained by traditional toxicological frameworks.

E432 is primarily found in baked goods, ice cream, and puddings at relatively low concentrations. It is usually derived from animal fats, making it unsuitable for vegans and vegetarians. The product may contain 1,4-dioxane impurities from manufacturing.

For consumers concerned about synthetic additives and emerging research suggesting emulsifier-related health risks, reducing intake of polysorbates and related synthetic emulsifiers may be prudent pending further research. Regulatory agencies continue to consider E432 safe at approved use levels, though they acknowledge emerging epidemiological data warrants continued monitoring.

What is E432? – Complete guide to understanding Polysorbate 20 in your food