Sorbitan monostearate is gluten-free — a synthetic emulsifier with no grain.
Yes. Sorbitan monostearate (E491) is a synthetic emulsifier made by combining sorbitol (a sugar alcohol, typically from corn) with stearic acid (a fatty acid). Neither is a gluten grain, and the finished additive contains no wheat, barley, rye, or oats. It is gluten-free at any food-additive level. One distinction: the additive is gluten-free, but a baked good that contains it may still have wheat flour — that gluten is from the flour, not from E491.
Sorbitan monostearate is gluten-free. It’s a lab-made emulsifier — the kind of ingredient that looks alarming on a label but is just there to keep icings smooth and toppings stable. It is not made from any grain, and seeing it in an ingredient list is not a gluten warning sign.
What Sorbitan Monostearate Is
Sorbitan monostearate (E491) is a non-ionic emulsifier produced by esterifying sorbitol — a sugar alcohol usually made from corn-derived glucose — with stearic acid, a fatty acid from vegetable or animal fat. Per FDA labeling rules, the gluten-containing grains are wheat, barley, rye, and their hybrids — neither sorbitol nor stearic acid comes from any of them. It is used at very low levels in baked goods, icings, whipped toppings, yeast, and confections.
Cross-Contamination Risk
Manufacturing
Low
- Synthetic emulsifier from sorbitol + stearic acid.
- No grain input; used at trace levels.
- Not a gluten source under FDA rules.
In Products
Low
- The additive itself is gluten-free.
- The product around it may contain wheat flour.
- Assess the whole ingredient list, not E491.
Home
Low
- Not a standalone consumer ingredient.
- No special handling needed.
Related Emulsifiers — GF Status
- Sorbitan monostearate (E491) — gluten-free
- Sorbitan tristearate (E492) — gluten-free
- Polysorbate 60 / 65 / 80 — gluten-free
- Sorbitol / sorbic acid — gluten-free (unrelated to grain)
- A cake/icing that lists E491 plus wheat flour — NOT GF (the flour is the gluten)
What to Look For — Or Avoid
- Sorbitan monostearate / E491 — gluten-free additive
- “Sorb-” ingredients are not grain-derived
- Judge the product by its full ingredient list
- Wheat flour elsewhere in the same ingredient list
- Assuming a chemical-sounding emulsifier means gluten
- A non-GF baked good — blame the flour, not E491
Frequently Asked Questions
Is sorbitan monostearate gluten-free?
Yes. Sorbitan monostearate (E491) is a synthetic emulsifier made from sorbitol and stearic acid, neither of which is a gluten grain. The finished additive contains no wheat, barley, rye, or oats and is gluten-free at any food-additive level.
What is sorbitan monostearate made from?
It is produced by esterifying sorbitol — a sugar alcohol typically derived from corn glucose — with stearic acid, a fatty acid from vegetable or animal fat. Neither precursor comes from wheat, barley, rye, or oats.
If a product contains sorbitan monostearate, is it gluten-free?
Not necessarily — that depends on the whole product. The emulsifier is gluten-free, but it is common in baked goods and icings that also contain wheat flour. If such a product is not gluten-free, the flour is the gluten source, not E491.
Is sorbitan monostearate the same as sorbitol?
They are related but different. Sorbitol is a sugar alcohol; sorbitan monostearate is an emulsifier made by reacting sorbitol with stearic acid. Both are gluten-free, and the “sorb-” root is unrelated to any grain.
Is E491 safe for celiac disease?
Yes. E491 (sorbitan monostearate) contains no gluten and is safe for celiac disease at the trace levels used as an emulsifier. As always, evaluate the entire product, since other ingredients — not this additive — would be the gluten source.
Are polysorbates and sorbitan tristearate also gluten-free?
Yes. Sorbitan tristearate (E492) and polysorbates 60, 65, and 80 are related emulsifiers that are not gluten-derived. None of the “sorbitan/polysorbate” family is a gluten source.