Comparing E322A - Oat lecithin vs E491 - Sorbitan monostearate

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Overview

E322A - Oat lecithin

Oat lecithin (E322A) is a type of lecithin made from oats. It works mainly as an emulsifier, helping oil and water mix, and is often chosen when makers want a non‑soy, non‑egg source of lecithin. It belongs to the broader E 322 lecithins family used in many everyday foods.

E491 - Sorbitan monostearate

Sorbitan monostearate (E491) is an emulsifier used to help oil and water mix and stay mixed in foods. It is an ester made from sorbitan (derived from sorbitol) and stearic acid, and it helps keep textures smooth and stable.

Synonyms

E322a

Oat lecithin

E491

Sorbitan monostearate

Functions

emulsifier stabilizer

Origins

Plant

Animal

Products

Found in 0 products

Found in 2,328 products

Search rank & volume

🇺🇸U.S.

#2461.8K / mo🇺🇸U.S.

Awareness score

Awareness data is not available.

×0.12

under-aware

Search volume over time

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Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

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Is sorbitan monostearate safe?
Yes—E491 is an approved food emulsifier; EFSA set a group ADI of 10 mg/kg body weight per day (expressed as sorbitan) for sorbitan esters, and it’s considered safe at permitted use levels.
Is sorbitan monostearate vegan?
Not always—the stearic acid can be sourced from either vegetable oils or animal fat, so vegan status depends on the supplier; check with the manufacturer for plant-derived sources.
What is sorbitan monostearate made from?
It’s an ester of sorbitan (from dehydrated sorbitol) and stearic acid, which can come from vegetable oils (e.g., palm/soy) or animal fat (tallow).
E491 what is it made from?
E491 is produced by reacting sorbitan (derived from sorbitol) with stearic acid; the stearic acid may be plant- or animal-derived.
How is sorbitan monostearate and sorbitan tristearate different?
Sorbitan monostearate (E491) has one stearic acid group, while sorbitan tristearate (E492) has three. The tri-ester is more lipophilic (lower HLB) and is used for stronger water-in-oil emulsification and fat crystal control compared with the mono-ester.