polyoxyethylene (40) stearate
Basic Information
| Field | Content |
|---|---|
| Chinese name | polyoxyethylene (40) stearate |
| English name | polyoxyethylene (40) stearate |
| INS/E number | INS 431 |
| Functional class | Emulsifier |
| Year adopted | 1971 |
| Approved by | European Union (EFSA) |
What is it?
Polyoxyethylene (40) stearate is a non-ionic surfactant formed by condensing stearic acid with about 40 moles of ethylene oxide, used as an emulsifier and stabilizer.
Source
Industrial：乙氧基化反应后精制制得
Why is it used?
- Emulsifies fat and water phases
- Stabilises oily and dispersed systems
- Improves texture and mouthfeel
- Emulsifies/stabilises frozen desserts like ice cream
Common Foods
- Ice cream
- Emulsified foods
- Bakery products
- Sauces
- Confectionery
Safety
Concerns：
- 需控制在规定最大使用量内
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 431)
- FDA 21 CFR 172.836
- Codex GSFA (INS 431)
- FSANZ Food Standards Code (431)
In a nutshell
Polyoxyethylene (40) stearate is a non-ionic emulsifying stabilizer with a group ADI of 0–25 mg/kg bw.
Consumer Advice
Polyoxyethylene (40) stearate is a synthetic emulsifier similar in function to the (8) form, helping to stabilize emulsions. Its approval for food use is limited and it is rarely used in food in most countries. It is safe within permitted limits, but consumers will rarely see it in everyday foods.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.