Audited Supplier
Span
1388-43-8
C24h44o6
215-665-4
Paper
Normal
>12 Months
Span
Natural
Non-ionic Emulsifiers
Powder, Liquid
Sorbitan Monolaurate
Sorbitan Monopalmitate
Sorbitan Monostearate
Sorbitan Tristearate
Sorbitan Monooleate
Sorbitan Sesquioleate
Sorbitan Trioleate
HNTY
Bag
25kg/bag
China
2932190090
Product Description
Span emulsifiers, a series of sorbitan fatty acid esters, are nonionic surfactants widely used as water-in-oil (W/O) emulsifiers due to their hydrophobic-lipophilic balance (HLB) values ranging from 1.8 to 8.6, depending on the fatty acid chain length and esterification degree. These compounds are derived from sorbitol and fatty acids (e.g., lauric, palmitic, stearic, or oleic acids), forming products such as Span 20, Span 40, Span 60, Span 80, and Span 85. They are characterized by excellent thermal stability, hydrolysis resistance, and compatibility with other surfactants.
Key Features of Span Emulsifiers
Versatile HLB Range:
Span 20 (HLB 8.6): Higher hydrophilicity, suitable for dispersing agents and mild emulsification.
Span 60 (HLB 4.7) and Span 80 (HLB 4.3): Ideal for W/O emulsions, with strong emulsifying and stabilizing properties.
Span 85 (HLB 1.8): Extremely lipophilic, used in specialized industrial applications.
Physical Properties:
Appearance varies from amber oils (e.g., Span 80) to waxy solids (e.g., Span 60), depending on the fatty acid component.
Soluble in organic solvents (e.g., ethanol, mineral oil) but insoluble in water.
Safety & Compliance:
Generally recognized as safe (GRAS) for food use, with low toxicity (e.g., Span 60 and 80 are approved under GB standards in China). LD50 in mice is 10 g/kg, and ADI is 0-25 mg/kg body weight.
Versatile HLB Range:
Span 20 (HLB 8.6): Higher hydrophilicity, suitable for dispersing agents and mild emulsification.
Span 60 (HLB 4.7) and Span 80 (HLB 4.3): Ideal for W/O emulsions, with strong emulsifying and stabilizing properties.
Span 85 (HLB 1.8): Extremely lipophilic, used in specialized industrial applications.
Physical Properties:
Appearance varies from amber oils (e.g., Span 80) to waxy solids (e.g., Span 60), depending on the fatty acid component.
Soluble in organic solvents (e.g., ethanol, mineral oil) but insoluble in water.
Safety & Compliance:
Generally recognized as safe (GRAS) for food use, with low toxicity (e.g., Span 60 and 80 are approved under GB standards in China). LD50 in mice is 10 g/kg, and ADI is 0-25 mg/kg body weight.
| Model | Chemical name | Aspect | Aicd value (mgKOH/g) | Saponification value (mgKOH/g) | Hydroxy value (mgKOH/g) | HLB Value |
| S20 | Sorbitan monolaurate | Paste | ≤7.0 | 155-170 | 330-360 | 8.6 |
| S40 | Sorbitan monopalmitate | Bead or powder | ≤7.0 | 140-155 | 270-305 | 6.7 |
| S60 | Sorbitan monostearate | Bead or powder | ≤10.0 | 147-157 | 235-260 | 4.7 |
| S65 | Sorbitan tristearate | Bead or powder | ≤15.0 | 176-188 | 66-80 | 2.1 |
| S80 | Sorbitan monooleate | Oily liquid | ≤8.0 | 145-160 | 193-210 | 4.3 |
| S83 | Sorbitan sesquioleate | Oily liquid | ≤14.0 | 143-165 | 182-220 | 3.7 |
| S85 | Sorbitan trioleate | Oily liquid | ≤15.0 | 165-180 | 60-80 | 1.8 |
Food Industry
Bakery & Confectionery:
Improve dough elasticity, prevent starch retrogradation, and extend shelf life in bread and cakes (usage: 0.5-10% of flour weight).
Stabilize cocoa butter in chocolate to prevent fat bloom (usage: 0.1-0.3%).
Dairy & Ice Cream:
Enhance emulsification and aeration in ice cream, ensuring smooth texture and heat stability (usage: 0.2-0.5%).
Stabilize plant-based milk substitutes (e.g., soy milk) to prevent oil-water separation.
Edible Coatings:
Used as fruit and vegetable coatings to retain freshness and reduce moisture loss.
Bakery & Confectionery:
Improve dough elasticity, prevent starch retrogradation, and extend shelf life in bread and cakes (usage: 0.5-10% of flour weight).
Stabilize cocoa butter in chocolate to prevent fat bloom (usage: 0.1-0.3%).
Dairy & Ice Cream:
Enhance emulsification and aeration in ice cream, ensuring smooth texture and heat stability (usage: 0.2-0.5%).
Stabilize plant-based milk substitutes (e.g., soy milk) to prevent oil-water separation.
Edible Coatings:
Used as fruit and vegetable coatings to retain freshness and reduce moisture loss.
Cosmetics & Pharmaceuticals
Skincare Products:
Form stable W/O emulsions in creams and lotions, improving texture and moisturizing effects.
Drug Delivery:
Serve as emulsifiers in topical ointments and oral suspensions due to biocompatibility and stability.
Skincare Products:
Form stable W/O emulsions in creams and lotions, improving texture and moisturizing effects.
Drug Delivery:
Serve as emulsifiers in topical ointments and oral suspensions due to biocompatibility and stability.
Industrial Applications
Textiles & Fibers: Act as antistatic agents and softeners in synthetic fiber processing (e.g., polyacrylonitrile).
Metalworking Fluids: Emulsify mineral oils in cutting fluids, enhancing lubrication and metal surface wetting.
Explosives: Span 80 is critical in emulsified explosives for mining, ensuring stability and detonation performance (annual usage: ~10,000 tons in China).
Agriculture & Pesticides
Pesticide Formulations: Improve dispersion and adhesion of active ingredients in agrochemical emulsions.
Textiles & Fibers: Act as antistatic agents and softeners in synthetic fiber processing (e.g., polyacrylonitrile).
Metalworking Fluids: Emulsify mineral oils in cutting fluids, enhancing lubrication and metal surface wetting.
Explosives: Span 80 is critical in emulsified explosives for mining, ensuring stability and detonation performance (annual usage: ~10,000 tons in China).
Agriculture & Pesticides
Pesticide Formulations: Improve dispersion and adhesion of active ingredients in agrochemical emulsions.
Usage Guidelines & Storage
Dosage: Varies by application (e.g., 0.05-1.5 g/kg in beverages, 3-10 g/kg in plant protein drinks).
Storage: Stable at room temperature for up to 5 years in sealed containers.
