Origin
E 491 is produced in a chemical process from sorbitol (E 420) and fatty acids. The substances must be heated to 250 degrees Celsius. For the starting material of the fatty acids, plant-based raw materials are usually used.
Usage
E 491 is only permitted for certain food products. Apart from in yeast dough, there is also a specific maximum amount allowed for the addition of E 491 to each respective food item that must not be exceeded. Thus, one can find E 491 in the following foods: coffee whitener, yeast dough, cakes, desserts, cookies, pastry products, ice cream, and confectionery.
Risks
Although E 491 is considered safe, it can trigger allergic reactions and negative effects were shown in animal studies. However, these results cannot be transferred to humans. In the human organism, E 491 is broken down into its starting materials. The ADI value, the recommended daily dose for E 491, is at 25 mg per kilogram of body weight.