Polysorbate 80 (polyoxyethylene sorbitan monooleate)

E433, also known as Polysorbate 80, is a synthetic compound widely used as an emulsifier in the food, pharmaceutical, and cosmetic industries. It is a nonionic surfactant that helps blend ingredients that typically do not mix well, such as oil and water. Polysorbate 80 is known for its ability to stabilize emulsions, improve texture, and extend the shelf life of products.

Origin

Polysorbate 80 is of artificial origin. It is synthesized through a chemical reaction involving sorbitol, ethylene oxide, and oleic acid, which is derived from vegetable oils. The process involves the esterification of sorbitan (a derivative of sorbitol) with oleic acid followed by the addition of ethylene oxide to achieve the desired polysorbate structure.

Characteristics

Polysorbate 80 is used for several reasons:

• Emulsification: Helps blend and stabilize mixtures of oil and water.
• Solubilization: Enhances the solubility of poorly water‑soluble ingredients.
• Stabilization: Maintains the uniform dispersion of ingredients in a product.
• Texture Improvement:Contributes to a smooth and consistent texture.
• Foam Reduction: Prevents excessive foaming during manufacturing processes.

Uses in Ultra‑Processed Foods

Polysorbate 80 is prevalent in ultra‑processed foods for several key reasons:

• Emulsification: Polysorbate 80 helps create a smooth and creamy texture in ice cream and frozen desserts by preventing the separation of fat and water components. This results in a more uniform consistency and prevents the formation of ice crystals. In salad dressings and sauces, it ensures that oil and water components remain mixed, providing a stable and homogenous product that does not separate over time.
• Texture Improvement: In cakes, breads, and pastries, Polysorbate 80 improves the volume and texture by stabilizing the air bubbles during baking. This results in a softer and more airy final product. In candies and chocolates, it enhances smoothness and prevents the crystallization of sugar.
• Stabilization: In drinks containing oils or flavours, Polysorbate 80 helps to keep the ingredients uniformly dispersed, preventing separation and ensuring a consistent taste and appearance. In processed meats, it helps maintain the emulsion of fat and water, ensuring a consistent texture and preventing fat separation during storage and cooking.

Health Considerations

While Polysorbate 80 is generally recognized as safe (GRAS) by regulatory agencies such as the FDA and EFSA, there are some health considerations and potential risks associated with its consumption:

• Gastrointestinal Issues: Some studies suggest that high consumption of emulsifiers like Polysorbate 80 may disrupt the gut microbiota, leading to inflammation and other gastrointestinal issues.
• Metabolic Effects: There is ongoing research on whether emulsifiers can affect metabolic health, potentially contributing to obesity and metabolic syndrome.
• Hormone Health: Animal studies have found that it can produce Di(2‑ethylhexyl) phthalate (DEHP) and its metabolite mono‑2‑ethylhexyl phthalate (MEHP), which are known endocrine disruptors. These disrupt hormonal balance and can cause long‑term health problems
• Allergic Reactions: Although rare, some individuals may experience allergic reactions or sensitivities to Polysorbate 80.
• Immune Response: In certain cases, particularly with intravenous use, Polysorbate 80 has been associated with adverse immune responses.

References

1. FDA (U.S. Food and Drug Administration). "Food Additive Status List." Available at: FDA Website
2. EFSA (European Food Safety Authority). "Scientific Opinion on the re‑evaluation of polysorbates (E 432‑436) as food additives." EFSA Journal 2015;13(10):4289.
3. Chassaing, B., et al. "Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome." Nature 519.7541 (2015): 92‑96.
4. Trompette, A., et al. "Dietary emulsifiers alter composition and activity of the gut microbiota in a manner that promotes colitis and metabolic syndrome." Cell Reports 20.6 (2017): 1509‑1523.
5. Yu‑Ting Zhu, Yi‑Zhen Yuan, Qiu‑Ping Feng, Meng‑Yuan Hu, Wen‑Jie Li, Xiu Wu, Su‑Yun Xiang, Shu‑Qin Yu, “Food emulsifier polysorbate 80 promotes the intestinal absorption of mono‑2‑ethylhexyl phthalate by disturbing intestinal barrier” Toxicology and Applied Pharmacology, Volume 414, 2021, 115411, ISSN 0041‑008X, https://doi.org/10.1016/j.taap.2021.115411.