What is E492?
Complete guide to understanding sorbitan tristearate in your food
The Quick Answer
E492 is sorbitan tristearate, a synthetic emulsifier and stabilizer used primarily to prevent fat bloom in chocolate and maintain texture in spreads.
It’s one of the most common food additives in chocolate and confectionery, approved as safe by the FDA and EFSA.
Most people who eat chocolate, margarine, or processed foods regularly consume trace amounts of it.
📌 Quick Facts
- Category: Emulsifier, Stabilizer & Anti-Bloom Agent
- Found in: Chocolate, margarine, spreads, cooking oils, bakery products, confectionery
- Safety: FDA-approved (GRAS), EFSA-approved with established ADI
- Approved by: FDA, EFSA, JECFA
- Key Fact: Part of sorbitan ester family (E491-E495) with group ADI of 10 mg/kg bw/day
What Exactly Is E492?
E492 is sorbitan tristearate (Span 65), a nonionic surfactant created by esterifying sorbitol with stearic acid.
More specifically, three molecules of stearic acid are chemically bonded to a sorbitol molecule, creating a waxy solid that ranges in color from light cream to tan. The final product is approximately 95% a mixture of partial esters of sorbitol and stearic acid.
E492 is a semisynthetic compound—meaning it’s created through chemical synthesis rather than naturally occurring. It’s insoluble in water but disperses well in oils, making it ideal for oil-based food applications.
In technical terms, it’s an emulsifier and stabilizer belonging to the sorbitan ester family (E491-E495), all sharing similar safety profiles and approved uses.
Where You’ll Find E492
E492 appears in numerous processed foods, most prominently chocolate:
– Chocolate and cocoa products (primary use)
– Margarine and low-fat spreads
– Cooking oils (palm, coconut)
– Fine bakery products
– Confectioneries and candies
– Desserts
– Glazes and coatings
– Jams, jellies, marmalades
– Powders for instant drinks
– Bakery yeast
– Milk and cream analogs
– Beverage whiteners
– Ice cream and dietetic products
If you regularly eat chocolate, margarine, or processed confectionery, you’ve almost certainly consumed E492. It’s one of the most ubiquitous food additives in modern food production.
💡 Pro Tip: Look for “Sorbitan tristearate,” “E492,” or “Span 65” on ingredient lists. It’s especially common in chocolate bars and premium confectionery where it prevents the undesirable grainy appearance that can develop over time.
How E492 Works in Food
E492 serves multiple critical functions in food production.
In chocolate—the primary application: E492 prevents fat bloom—the white, grainy appearance that develops when chocolate is exposed to heat or temperature fluctuations. Inside chocolate, cocoa butter forms in an unstable β’ crystal structure that’s ideal for smooth appearance and snap. Without proper stabilization, these crystals convert to β crystals, which are more stable but less densely packed. When β crystals migrate to the chocolate surface, they cause the visible white coating called fat bloom. E492 prevents this crystal transformation, maintaining chocolate’s smooth, glossy appearance and professional finish.
In margarine and spreads: E492 prevents textural defects caused by the same crystal transformation issue. It keeps fat crystals small and organized, preventing the sandy, unpleasant mouthfeel that would otherwise develop.
In cooking oils: E492 prevents cloudiness in cold temperatures by preventing crystallization of hardening-fast fractions—keeping oils clear and attractive.
Overall emulsifying function: E492 is a water-in-oil emulsifier that, when combined with polysorbates, can stabilize oil-in-water emulsions. This makes it versatile across different food systems.
Why Do Food Companies Use E492?
E492 solves specific technical problems that consumers notice directly.
Chocolate naturally develops fat bloom over time—a major quality problem for manufacturers and retailers. Without E492, premium chocolate would quickly develop an undesirable white coating, making it appear old or deteriorated even when fresh. E492 extends product shelf appeal dramatically.
For margarine and spread manufacturers, E492 prevents the gritty texture that develops from crystal degradation—keeping products smooth and pleasant through their entire shelf life.
E492 also improves product stability across temperature ranges and storage conditions, reducing waste and improving profitability.
Is It Safe?
Regulatory authorities confirm E492 is safe for food use.
The FDA classifies sorbitan esters (including E492) as “Generally Recognized As Safe” (GRAS). The EFSA established a group Acceptable Daily Intake (ADI) of 10 mg/kg body weight per day for all sorbitan esters (E491-E495) in 2017, concluding that there is “no safety concern for the use of sorbitan esters as food additives at the reported uses and use levels.”
This approval is based on comprehensive toxicological review.
✓ Safety Confirmed: The EFSA’s 2017 re-evaluation confirmed no safety concern for E492 and related sorbitan esters. Actual exposure at approved use levels remains well below the established ADI.
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:
– Mean exposure and 95th percentile exposure did not exceed the ADI in any population group
– No safety concern identified for E492 and related sorbitan esters at approved uses and levels
– Group ADI established: 10 mg/kg bw/day for sorbitan esters E491-E495 (singly or in combination)
– Refined exposure estimates based on 10 out of 19 authorized food categories where E492 is permitted
– Comprehensive toxicological data reviewed and determined acceptable
The safety margin is significant—actual exposure is well below the established ADI.
Recent Scientific Studies—Important Context
E492 has NOT been identified in recent observational studies linking certain emulsifiers to health concerns.
In 2023, a large BMJ study examined emulsifier intake and cardiovascular disease risk, identifying associations with five specific emulsifiers (E460, E466, E471, E472b, E472c). Notably, E492 was explicitly excluded from individual analysis because it was “consumed by less than 5% of participants,” making statistical analysis impossible.
Similarly, in 2024, a PLOS Medicine study on emulsifiers and cancer risk listed E492 among additives “not studied individually” due to low consumption rates, while identifying risk associations for OTHER emulsifiers (E407, E450, E440, E500).
Critical point: E492 does NOT appear in the identified risk associations from these recent studies. The exclusion reflects low consumption levels in study populations, not safety concerns.
Toxicological Data
E492 and related sorbitan esters have been thoroughly tested for safety.
– No major adverse effects at approved food use levels
– Long-term and chronic toxicity studies completed and reviewed
– No evidence of carcinogenicity (cancer risk)
– No evidence of mutagenicity (genetic damage)
– Safety margin substantial between food use levels and any observed adverse effects in animal studies
Manufacturing and Raw Materials
E492 is synthetically manufactured through controlled chemical synthesis.
The process involves esterification of sorbitol (derived from glucose, typically from maize or tapioca) with stearic acid (a fatty acid). Vegetable-sourced stearic acid is the most common source in food-grade E492, though some manufacturing may use animal-derived stearic acid.
The final product meets strict specifications for purity, moisture content, and contaminant limits before approval for food use.
Vegan and Allergen Status
E492 can be vegan-friendly depending on source materials:
– Most food-grade E492 uses vegetable-sourced stearic acid (making it vegan-compatible)
– Some products may use animal-derived stearic acid (not vegan)
– Always check product labels for specific sourcing information
– Typically halal and kosher when vegetable-sourced
– Gluten-free: Yes ✓
Comparison with Other Emulsifiers
E492 is part of the sorbitan ester family:
– E491: Sorbitan monostearate
– E492: Sorbitan tristearate (this product)
– E493: Sorbitan monolaurate
– E494: Sorbitan monooleate
– E495: Sorbitan monopalmitate
All five share similar safety profiles and are evaluated as a group with a combined ADI of 10 mg/kg bw/day.
Why It’s Called a “Semisynthetic” Additive
E492 is semisynthetic because it combines natural ingredients through chemical synthesis.
Sorbitol comes from natural glucose, and stearic acid is a naturally occurring fatty acid. However, the esterification process that bonds them together is synthetic—it doesn’t occur naturally. The result is a new compound that must be manufactured in a lab rather than extracted or isolated from nature.
The Bottom Line
E492 (sorbitan tristearate) is a synthetic emulsifier and stabilizer used primarily to prevent fat bloom in chocolate and maintain texture in spreads and oils.
Regulatory authorities worldwide classify it as safe, with the FDA rating it GRAS and the EFSA establishing a group ADI of 10 mg/kg bw/day for all sorbitan esters.
The 2017 EFSA re-evaluation confirmed “no safety concern for the use of sorbitan esters as food additives at the reported uses and use levels.”
At normal food use levels, actual exposure remains well below the established ADI.
E492 does not appear in recent observational studies that identified cardiovascular or cancer risks with certain emulsifiers; it was excluded from those analyses due to low consumption rates, not safety concerns.
Most people eating chocolate or processed foods consume E492 regularly without documented health concerns.
As always, food labels must declare E492 when used, enabling informed consumer choice.