Sorbitan Monostearate
Emulsifiers
1338-41-6
E491
C₂₄H₄₆O₆
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sorbitan Monostearate?
Sorbitan Monostearate is a non-ionic emulsifier and stabilizer derived from sorbitol and stearic acid, primarily used in foods like baked goods, icings, and margarines to prevent oil and water components from separating.
How is Sorbitan Monostearate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Sorbitol Dehydration | Heat sorbitol powder with an acid catalyst under vacuum. | This is an intramolecular dehydration (cyclization) to form sorbitan. Strict temperature control (e.g., 180-250°C) and vacuum are critical to efficiently remove water and create the desired sorbitan isomers. |
| 2 | Esterification Reaction | React the prepared sorbitan with molten stearic acid, typically using an alkaline catalyst. | The molar ratio of sorbitan to stearic acid (approx. 1:1) is the most critical parameter to ensure monostearate formation. The reaction is monitored by testing the Acid Value and Saponification Value until target levels are reached. An inert nitrogen atmosphere prevents oxidation. |
| 3 | Neutralization & Washing | Neutralize the residual catalyst in the crude product and wash with hot water. | Complete neutralization is vital to stop the reaction and ensure product stability. Thorough washing removes the resulting salts and other water-soluble impurities. |
| 4 | Bleaching (Decolorization) | Treat the washed product with a bleaching agent like activated carbon. | The amount of bleaching agent, temperature, and contact time must be carefully controlled to achieve the desired color specification. Efficient filtration is required to completely remove the agent afterwards. |
| 5 | Deodorization | Strip volatile compounds from the product using steam under high vacuum and temperature. | Precise control of vacuum level and steam injection rate is essential for removing residual odors and fatty acids without thermally degrading the final product. |
| 6 | Solidification & Packaging | Cool the final molten product on a chilled flaker or pelletizer to solidify it. | The cooling rate determines the physical form (e.g., flakes, beads, powder). The finished product is packaged in moisture-proof bags. Final Quality Control testing confirms it meets all specifications like melting point, moisture, and purity. |
Technical Specifications
| CAS Number | 1338-41-6 |
| Chemical Formula | C₂₄H₄₆O₆ |
| Solubility | Soluble in oil, insoluble in water |
| Storage Conditions | Store in sealed, cool and dry conditions |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Margarine
shortening
dairy
baked goods
confections
Mechanism of action:
| Parameter | Sorbitan Monostearate |
|---|---|
| Functional Category | Emulsifier; Stabilizer; Dispersing Agent |
| Key Ingredients | Sorbitan Monostearate (E491) |
| Mechanism of Action | As a non-ionic, lipophilic surfactant, its molecule contains a hydrophilic sorbitan head and a lipophilic stearic acid tail. It preferentially orients at the oil-water interface, reducing surface tension and facilitating the formation and stabilization of water-in-oil (W/O) emulsions. It also complexes with starch to retard staling in baked goods and modifies fat crystal structures (α-tending) to control bloom in confectionery. |
| Application Effect in Product | Improves volume, crumb structure, and shelf life in baked goods; stabilizes emulsions in margarine and whipped toppings; prevents fat bloom and improves gloss in chocolate and coatings; enhances aeration and texture in icings; acts as a rehydration and dispersion aid for active dry yeast. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sorbitan Monostearate (Span 60) | Non-ionic Surfactant / W/O Emulsifier | Low HLB value (~4.7), waxy solid at room temperature, derived from sorbitol and stearic acid. | Excellent W/O emulsification, provides significant body and texture to formulas, effective fat crystal modifier. | Requires heating to melt and incorporate, poor water solubility, can feel heavy in cosmetic lotions. | Thick creams, bakery goods (crumb softener), icings, whipped toppings, pharmaceutical ointments. | For creating stable water-in-oil emulsions where adding viscosity and a solid texture is beneficial. |
| Sorbitan Monooleate (Span 80) | Non-ionic Surfactant / W/O Emulsifier | Low HLB value (~4.3), liquid at room temperature, derived from oleic acid. | Easy to handle and incorporate (liquid), excellent pigment dispersant, strong W/O emulsifier. | Provides little to no thickening, unsaturated nature can be prone to oxidation over time. | Liquid cosmetics (lotions), industrial applications (e.g., explosives, cutting oils), dispersing pigments in oil. | When a liquid, cold-processable W/O emulsifier is needed, or for dispersing solids in an oil base without adding viscosity. |
| Sorbitan Monolaurate (Span 20) | Non-ionic Surfactant / O/W Emulsifier | High HLB value (~8.6), oily liquid, derived from lauric acid. | Most water-dispersible of the group, effective O/W co-emulsifier, good solubilizer for oils. | Weak as a primary W/O emulsifier, less effective for building viscosity than solid esters. | Co-emulsifier in light O/W lotions, solubilizing essential oils, personal care wipes, veterinary formulations. | To create oil-in-water emulsions or solubilize fragrances, often used in combination with a high-HLB polysorbate. |
| Sorbitan Tristearate (Span 65) | Non-ionic Surfactant / Crystal Inhibitor | Very low HLB value (~2.1), hard waxy solid with a high melting point. | Extremely oil-soluble, superior ability to modify fat crystal structure and prevent bloom. | Very poor emulsifying properties on its own, requires high heat to incorporate. | Chocolate and confectionery to prevent fat bloom, margarine and spreads for texture control. | Specifically for controlling fat crystallization in high-fat food systems, not for general emulsification. |
| Glyceryl Monostearate (GMS) | Non-ionic Surfactant / W/O Emulsifier | Low HLB value (~3.8), waxy solid, derived from glycerol and stearic acid. | Highly cost-effective and widely available, provides aeration and anti-staling properties in food. | Can be less stable in emulsions with a wide pH or temperature range compared to sorbitan esters. | Ice cream (texture/aeration), bread (anti-staling), pasta (texture), low-cost cosmetic creams. | As a cost-effective, multi-functional alternative, particularly in food applications requiring aeration and texture modification. |
| Polyglyceryl-3 Polyricinoleate (PGPR) | Non-ionic Surfactant / W/O Emulsifier | Low HLB value (~1.5), viscous liquid, polymer-based structure. | Extremely powerful W/O emulsifier, allows for very low fat formulations, reduces viscosity in chocolate. | Can have a characteristic taste/odor, primarily used in food, less common in cosmetics. | Low-fat spreads, chocolate coatings (viscosity reduction), salad dressings. | When creating highly stable water-in-oil emulsions with very high water content or for reducing viscosity in molten chocolate. |
Technical Documents
Available Documentation
COA available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications