Sorbitan tristearate

E number E492INS 492CAS 26658-19-5

Listed as an emulsifier and a stabiliser by Canada and Codex.

Listed as emulsifiers (CA, Codex) · stabilisers (CA, Codex) · thickeners (CA)
Chemical structure of Sorbitan tristearate, from PubChem compound 15181202
Structure from PubChem CID 15181202 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Sorbitan tristearate is used chiefly in chocolate and confectionery coatings, where it slows the fat bloom that turns chocolate grey.

Where it is and isn’t permitted

Status of Sorbitan tristearate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

54 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 53 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 350 %

5 permitted uses

Show every permitted use
  • In: Calorie-reduced margarine; Margarine. Purpose: Emulsifying agent. Limit: 1.0%. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item S.23(a)
  • In: Ice cream mix. Purpose: Emulsifying agent. Limit: 350 ppm of the ice cream. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item S.23(b)
  • In: Shortening. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 1.0%. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item S.23(c)
  • In: Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as a confectionery or in baking. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 1.0%. If used in any combination with polysorbate 60, polysorbate 65 or sorbitan monostearate, the total combined amount not to exceed 1.0%. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item S.23(d)
  • In: Unstandardized frozen desserts. Purpose: Emulsifying agent. Limit: 350 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item S.23(e)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 4 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

20 food categories

highest permitted level 10,000 mg/l

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — 5,000 mg/lPermitted as a member of Sorbitan esters. ML = 5000 mg/l.
  • 1.8 Dairy analogues, including beverage whiteners — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg. only milk and cream analogues; beverage whiteners.
  • 12.6 Sauces — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg. only emulsified sauces. Note 1: The additives may be added individually or in combination.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of Sorbitan esters. quantum satis. only dry yeast and yeast for baking.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg.
  • 14.1.5.2 other — 500 mg/lPermitted as a member of Sorbitan esters. ML = 500 mg/l. only liquid tea concentrates and liquid fruit and herbal infusion concentrates. Note 1: The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — quantum satisPermitted as a member of Sorbitan esters. quantum satis. Note 1: The additives may be added individually or in combination.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — quantum satisPermitted as a member of Sorbitan esters. quantum satis. Note 1: The additives may be added individually or in combination.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10,000 mg/kgPermitted as a member of Sorbitan esters. ML = 10000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 3 edible ices — 500 mg/kgPermitted as a member of Sorbitan esters. ML = 500 mg/kg. Note 1: The additives may be added individually or in combination.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — 10,000 mg/kgML = 10000 mg/kg.
  • 5.2 Other confectionery including breath freshening micro-sweets — 10,000 mg/kgML = 10000 mg/kg. only cocoa based confectionery.
  • 5.2 Other confectionery including breath freshening micro-sweets — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg. only sugar confectionery. Note 1: The additives may be added individually or in combination.
  • 5.3 chewing gum — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 10,000 mg/kgML = 10000 mg/kg. only cocoa based confectionery.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 5,000 mg/kgPermitted as a member of Sorbitan esters. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 7.2 Fine bakery wares — 10,000 mg/kgPermitted as a member of Sorbitan esters. ML = 10000 mg/kg. Note 1: The additives may be added individually or in combination.
Regulation (EC) No 1333/2008, Annex IIand 19 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

19 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000.
  • 1.8 Dairy analogues, including beverage whiteners — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000. only milk and cream analogues; beverage whiteners. Note (1): The additives may be added individually or in combination.
  • 12.6 Sauces — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000. only emulsified sauces. Note (1): The additives may be added individually or in combination.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of E 491–495: Sorbitan esters. quantum satis. only dry yeast and yeast for baking.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 14.1.5.2 Other — 500 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 500. only liquid tea concentrates and liquid fruit and herbal infusion concentrates. Note (1): The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of E 491–495: Sorbitan esters. quantum satis. Note (1): The additives may be added individually or in combination.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of E 491–495: Sorbitan esters. quantum satis. Note (1): The additives may be added individually or in combination.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 10000. Note (1): The additives may be added individually or in combination.
  • 3 Edible ices — 500 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 500. Note (1): The additives may be added individually or in combination.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — 10,000 mg/kg or mg/lML = 10000.
  • 5.2 Other confectionery including breath refreshening microsweets — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000. only sugar confectionery. Note (1): The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath refreshening microsweets — 10,000 mg/kg or mg/lML = 10000. only cocoa-based confectionery.
  • 5.3 Chewing gum — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 5,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 10,000 mg/kg or mg/lML = 10000. only cocoa-based confectionery.
  • 7.2 Fine bakery wares — 10,000 mg/kg or mg/lPermitted as a member of E 491–495: Sorbitan esters. ML = 10000. Note (1): The additives may be added individually or in combination.
Assimilated Regulation (EC) No 1333/2008and 18 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyNo listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance.
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

53 food categories

highest permitted level 20,000 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 5,000 mg/kg
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 01.3.2 Beverage whiteners — 4,000 mg/kg
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — 5,000 mg/kg
    • Note 621 For use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) only, as an emulsifier.
  • 01.4.3 Clotted cream (plain) — 5,000 mg/kg
    • Note 621 For use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) only, as an emulsifier.
  • 01.4.4 Cream analogues — 5,000 mg/kg
    • Note 349 For use at 7,000 mg/kg in bakery cream fillings only.
  • 01.5.2 Milk and cream powder analogues — 4,000 mg/kg
    • Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 5,000 mg/kg
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 02.1.2 Vegetable oils and fats — 750 mg/kg
    • Note 356 Excluding virgin or cold pressed oils.
    • Note XS33 Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
    • Note XS325R Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017).
    • Note 542 For use as an emulsifier in cooking or solid oils conforming to the Standard for Named Vegetable Oils (CXS 210-1999) and the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) only.
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 10,000 mg/kg
    • Note 359 Excluding dairy fat spreads with≥ 70% milk fat content.
    • Note 557 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), as an emulsifier only.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 5,000 mg/kg
    • Note 363 For use at 50,000 mg/kg for emulsified oils used in the production of noodles or bakery products.
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 10,000 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 1,000 mg/kg
  • 04.1.2.11 Fruit fillings for pastries — 5,000 mg/kg
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 5,000 mg/kg
    • Note XS240 Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003).
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 5,000 mg/kg
  • 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds — 5,000 mg/kg
    • Note 76 For use in potatoes.
    • Note XS323R Excluding products conforming to the Regional Standard for Laver Products (CXS 323R-2017).
    • Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020).
  • 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 2,000 mg/kg
    • Note 97 On the final cocoa and chocolate product basis.
    • Note 123 For use of sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), sorbitan monolaurate (INS 493), sorbitan monooleate (INS 494), and sorbitan monopalmitate (INS 495) in combination up to a maximum level of 2000 mg/kg on the final cocoa and chocolate basis as emulsifiers in products conforming to the Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars (CODEX STAN 105-1981).
    • Note XS141 Excluding products conforming to the Standard for Cocoa (Cacao) Mass (Cocoa/chocolate liquor) and Cocoa Cake (CODEX STAN 141-1983).
  • 05.1.3 Cocoa-based spreads, incl. fillings — 10,000 mg/kg
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.4 Cocoa and chocolate products — 10,000 mg/kg
    • Note 101 When used in combination as emulsifiers: ammonium salts of phosphatidic acid (INS 442), polyglycerol esters of interesterified ricinoleic acid (INS 476), sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), and polysorbates (polyoxyethylene (20) sorbitan monolaurate (INS 432), polyoxyethylene (20) sorbitan monooleate (INS 433), polyoxyethylene (20), sorbitan monostearate (INS 435) and polyoxyethylene (20) sorbitan tristearate (INS 436)), the total combined use level shall not exceed 15,000 mg/kg.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 10,000 mg/kg
  • 05.2.1 Hard candy — 10,000 mg/kg
  • 05.2.2 Soft candy — 10,000 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.2.3 Nougats and marzipans — 10,000 mg/kg
  • 05.3 Chewing gum — 5,000 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 10,000 mg/kg
  • 06.4.2 Dried pastas and noodles and like products — 5,000 mg/kg
    • Note 11 On the flour basis.
    • Note 211 For use in noodles only.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 5,000 mg/kg
    • Note 2 On the dry ingredient, dry weight, dry mix or concentrate basis.
    • Note 194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 5,000 mg/kg
  • 06.8.1 Soybean-based beverages — 20,000 mg/kg
    • Note 645 For use only in composite/ flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015) as an emulsifier.
  • 07.1.1 Breads and rolls — 3,000 mg/kg
  • 07.1.2 Crackers, excluding sweet crackers — 10,000 mg/kg
    • Note 11 On the flour basis.
  • 07.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins) — 10,000 mg/kg
    • Note 11 On the flour basis.
  • 07.1.4 Bread-type products, including bread stuffing and bread crumbs — 10,000 mg/kg
    • Note 11 On the flour basis.
  • 07.1.5 Steamed breads and buns — 10,000 mg/kg
    • Note 11 On the flour basis.
  • 07.1.6 Mixes for bread and ordinary bakery wares — 10,000 mg/kg
    • Note 11 On the flour basis.
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 10,000 mg/kg
  • 10.2.1 Liquid egg products — 500 mg/kg
  • 10.2.2 Frozen egg products — 500 mg/kg
  • 10.2.3 Dried and/or heat coagulated egg products — 500 mg/kg
    • Note 452 Except for use at 5200 mg/kg in dried egg whites used for further processing only.
  • 10.4 Egg-based desserts (e.g. custard) — 5,000 mg/kg
  • 12.5.2 Mixes for soups and broths — 250 mg/kg
    • Note 127 On the served to the consumer basis.
    • Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 5,000 mg/kg
  • 12.6.3 Mixes for sauces and gravies — 50 mg/kg
    • Note 127 On the served to the consumer basis.
  • 12.8 Yeast and like products — 15,000 mg/kg
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 1,000 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 1,000 mg/kg
  • 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 5,000 mg/kg
  • 13.6 Food supplements — 10,000 mg/kg
    • Note 364 Singly or in combination.
  • 14.1.4.1 Carbonated water-based flavoured drinks — 500 mg/kg
  • 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades — 500 mg/kg
  • 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks — 500 mg/kg
    • Note 127 On the served to the consumer basis.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 500 mg/kg
    • Note 429 Except for use in canned coffee with milk at 2000 mg/kg.
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 300 mg/kg
CXS 192-1995 Table One, INS 492and 52 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand—54 GMP
Canada350 mg/kg – 10,000 mg/kg3 numeric limit, 2 no quantity stated
European Union500 mg/kg – 10,000 mg/kg17 numeric limit, 3 quantum satis
Great Britain500 mg/kg – 10,000 mg/kg16 numeric limit, 3 quantum satis
Codex Alimentarius50 mg/kg – 20,000 mg/kg53 numeric limit

What it is made from

Made by esterifying sorbitol with three stearic acid chains. The stearic acid may be of plant or animal origin.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

CAS registry number
26658-19-5
InChIKey
IJCWFDPJFXGQBN-RYNSOKOISA-N
PubChem
CID 15181202

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 95 %no less than 95 %
Sulphated ashno more than 0.5 %no more than 0.5 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 492 Sorbitan tristearate

A mixture of the partial esters of sorbitol and its anhydrides with edible, commercial stearic acid

Assay, identification and purity criteria

Description and assay

Einecs
247-891-4
Assay
Content not less than 95 % of a mixture of sorbitol, sorbitan, and isosorbide esters
Description
Light, cream- to tan-coloured beads or flakes or hard, waxy solid with a slight odour

Identification

Solubility
Slightly soluble in toluene, ether, carbon tetrachloride and ethyl acetate; dispersible in petroleum ether, mineral oil, vegetable oils, acetone and dioxane; insoluble in water, methanol and ethanol
Identification test
By acid value, iodine value (not more than 4), gas chromatography
Infrared absorption spectrum
Characteristic of a partial fatty acid ester of a polyol

Purity criteria

Water content
Not more than 2 % (Karl Fischer method)
Sulphated ash
Not more than 0,5 %
Acid value
Not more than 15
Saponification value
Not less than 176 and not more than 188
Hydroxyl value
Not less than 66 and not more than 80
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 492

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 492 Sorbitan Tristearate

A mixture of the partial esters of sorbitol and its mono- and dianhydrides with edible stearic acid

Synonyms: INS No. 492

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 39th JECFA (1992), published in FNP 52 Add 1 (1992) superseding specifications prepared at the 17th JECFA, published in FNP 4 (1978). Metals and arsenic specifications revised at the 55th JECFA (2000). A group ADI of 0-25 mg/kg bw as the sum of sorbitan esters of lauric, oleic, palmitic and stearic acids was established at the 26th JECFA (1982
C.A.S. number
26658-19-5
Structural formula
Contains stearic acid esterified with polyols derived from sorbitol, including the following types:
Assay
Saponification of 100 g of the product shall yield not less than 14 g and not more than 21 g of polyols and not less than 85 g and not more than 92 g of fatty acids; and the polyol content shall be not less than 95% of a mixture of sorbitol, 1,4- sorbitan and isosorbide.
DESCRIPTION
Light cream- to tan beads or flakes or hard, waxy solid
FUNCTIONAL USES
Emulsifier
METHOD OF ASSAY
Transfer about 25 g of the sample, accurately weighed, into a 500-ml round-bottom flask, add 250 ml of alcohol and 7.5 g of potassium hydroxide, and mix. Connect a suitable condenser to the flask, reflux the mixture for 1 to 2 h, and then transfer to an 800-ml beaker, rinsing the flask with about 100 ml of water and adding it to the beaker. Heat on a steam bath to evaporate the alcohol, adding water occasionally to replace the alcohol, and evaporate until the odour of alcohol can no longer be detected. Adjust the final volume to about 250 ml with hot water. Neutralize the soap solution with dilute sulfuric acid (1 in 2), add 10% in excess, and heat, while stirring, until the fatty acid layer separates. Transfer the fatty acids to a 500-ml separator, wash with three or four 20-ml portions of hot water to remove polyols, and combine the washings with the original aqueous polyol layer from the saponification. Extract the combined aqueous layer with three 20-ml portions of petroleum ether, add the extracts to the fatty acid layer, evaporate to dryness in a tared dish, cool and weigh. Neutralize the polyol solution with a 1 in 10 solution of potassium hydroxide to pH 7 using a suitable pH meter. Evaporate this solution to a moist residue, and separate the polyols from the salts by several extractions with hot alcohol. Evaporate the alcohol extracts on a steam bath to dryness in a tared dish, cool, and weigh. Avoid excessive drying and heating. Assay another 25 g sample by the Sorbitan Ester Content procedure to determine percent sorbitan ester.

Identification

Solubility (Vol. 4)
Slightly soluble in toluene, ether, carbon tetrachloride and ethyl acetate; dispersible in petroleum ether, mineral oil, vegetable oils, acetone and dioxane; insoluble in water, methanol and ethanol.
Congealing range (Vol. 4)
47 o - 50 o

Purity criteria

Water (Vol. 4)
Not more than 1.5% (Karl Fischer Method)
Sulfated ash (Vol. 4)
Not more than 0.5%
Acid value (Vol. 4)
Not more than 15
Saponification value (Vol. 4)
Not less than 176 and not more than 188
Hydroxyl value (Vol. 4)
Not less than 66 and not more than 80
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesColours and antifoaming agentsAuthorised as a member of Table 5 of Part 6 (Sorbitan esters), listed as "E 491 – E 495 Sorbitan esters (Table 5 of Part 6)"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 1, via Table 5 of Part 6
Annex III, Part 1: Carriers in food additivesGlazing agents for fruitAuthorised as a member of Table 5 of Part 6 (Sorbitan esters), listed as "E 491 – E 495 Sorbitan esters"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 1, via Table 5 of Part 6
Annex III, Part 2: Food additives other than carriers in food additivesPreparations of colours, anti-foaming agents and glazing agents for fruitAuthorised as a member of Table 5 of Part 6 (Sorbitan esters), listed as "E 491 – E 495 Sorbitan esters (Table 5 of Part 6)" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 5 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIIn beta carotene, lutein, lycopene and vitamin E preparationsAuthorised as a member of Table 5 of Part 6 (Sorbitan esters), listed as "E 491 – E 495 Sorbitan esters (Table 5 of Part 6)" Can be used as a carrier: Yesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A, via Table 5 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIIn vitamin A and D preparationsAuthorised as a member of Table 5 of Part 6 (Sorbitan esters), listed as "E 491 – E 495 Sorbitan esters (Table 5 of Part 6)" Can be used as a carrier: Yes2 mg/kg in final foodRegulation (EC) No 1333/2008, Annex III, Part 5, Section A, via Table 5 of Part 6

Every name it appears under

36 recorded names. A label may use any of them.

E number

  • E492

INS number

  • 492

CAS registry number

  • 26658-19-5
  • 86595-70-2

As it appears in regulation

  • Sorbitan tristearate

Other names

  • 1,4-Anhydro-3,5,6-tri-O-octadecanoyl-D-glucitol
  • Anhydrosorbitol tristearate
  • E 492
  • FCM no 651
  • IJCWFDPJFXGQBN-RYNSOKOISA-N
  • INS NO.492
  • INS-492
  • Sorbitan tristearate
  • Sorbitan, trioctadecanoate
  • Span 65
  • Tristearate de sorbitan

Systematic names

  • [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate
  • [(2R,3S,4R)-2-[1,2-di(octadecanoyloxy)ethyl]-4-hydroxyoxolan-3-yl] octadecanoate

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI10 mg/kg bw/dayconsumersEFSA ANS2017

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2017

    The ANS Panel found no genotoxicity concern for the sorbitan esters (E 491–E 495) and derived a single group ADI of 10 mg/kg bw/day expressed as sorbitan (equivalent to 26 mg sorbitan monostearate/kg bw/day), replacing two separate SCF group ADIs. Exposure did not exceed this ADI in any population group.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 492?
E 492 is Sorbitan tristearate. Sorbitan tristearate is used chiefly in chocolate and confectionery coatings, where it slows the fat bloom that turns chocolate grey.
What is Sorbitan tristearate used for in food?
It is listed as an emulsifier and a stabiliser — the role Canada and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Sorbitan tristearate permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Sorbitan tristearate vegan?
It depends on the source, and a label will not tell you. Sorbitan tristearate can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

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