Origin
The food additive E 432 is produced by chemically esterifying sorbitol or fatty acids with lauric acid first and then coupling them with ethylene oxide. If fatty acids are used for the synthesis of E 432, plant-based ones are typically utilized. The end product is a clear to light brownish-yellow oily liquid. Polysorbate 20 is a strong emulsifier that is stable against temperatures and acids.
Usage
Due to its stability in various environments, E 432 is often used as an emulsifier and can thus be found in many food products. However, polysorbate 20 is only permitted for certain specific foods with respective maximum quantity restrictions for each product. E 432 can be found in: diet foods, desserts, plant-based milk and cream substitutes, sauces, soups, ice cream, baking fats, cakes, cookies, pastry products, and chewing gum.
Risks
Polysorbate 20, like other polysorbates, is classified as a harmless substance. E 432 is broken down in the human organism through fat metabolism. The recommended ADI (Acceptable Daily Intake) value is 10mg per kg of body weight.