Sorbitan Monopalmitate (Span 40) – E495 Aeration & Structuring Agent

Overview

Chemical Nature

Non-ionic surfactant derived from sorbitan and palmitic acid.
Appearance & Specs

Solid waxy surfactant | HLB Value: 6.7
★ Primary Application (Bakery)

Aeration & Structuring. Stabilizes air bubbles to maximize volume in sponge cakes. Unlike liquid Spans, it provides structural integrity.
Cosmetics Use

Gives ‘body’ and richness to creams and lotions.
Key Functions

Aeration stabilizer & Structure builder.

Molecular Structure

Structural Components

Hydrophilic Backbone: Sorbitan backbone (formed by dehydrated sorbitol).

Hydrophobic Moiety: Palmitic acid chain (C16 fatty acid) esterified to sorbitan.
★ Mechanism of Action

Amphiphilic Arrangement. Enables the molecule to align at oil–water interfaces, effectively reducing interfacial tension. It is particularly adept at stabilizing W/O (Water-in-Oil) emulsion types.

Specifications：

Sorbitan monopalmitate typically appears as a waxy, granular solid at room temperature. It functions as a W/O emulsifier, aiding in fat dispersion and increasing emulsion stability. Additionally, it can act as a stabilizer or thickening agent in food formulations, and when paired with polysorbates, it helps fine-tune emulsification performance by balancing the HLB profile.

Test Item	Unit	Minimum Value	Maximum Value
HLB vlue	——	6.7
Saponification Value	mgKOH/g	140	155
Iodine Value	mgKOH/g	270	305
Acid Value	mgKOH/g	—	7
Moisture	%	—	1.5
Saturated Fatty Acid	%	63	71
Polyunsaturated Fatty Acid	%	33	38
Sulfated Ash	%	—	0.5
Phosphorus	mg/kg	—	3
Lead	mg/kg	—	2

Download TDS

Applications：

Bakery (Sponge Cakes): A key aerating agent that helps incorporate air into batters, resulting in cakes with higher volume, finer crumb, and softer texture.
Whipped Toppings: Stabilizes the foam structure in non-dairy whipped creams, preventing collapse and weeping (syneresis).
Cosmetics & Skincare: Functions as a thickener and co-emulsifier in creams, adding viscosity and a rich, smooth feel without using heavy waxes.
Yeast Manufacturing: Used alongside other emulsifiers to protect yeast cells and improve dispersibility.

Superior Aeration (Volume Boost)

Span 40 is chemically optimized to stabilize air-in-oil/water interfaces. In cake batters, it promotes rapid aeration, ensuring maximum loaf volume and fluffiness.

Solid Structuring Agent

As a solid palmitate, it builds internal structure within formulations. It prevents oil separation in spreads and adds desirable thickness/body to cosmetic lotions.

Palm-Based Origin

Derived from Palmitic Acid (Palm Oil), offering a vegetable-based, vegan-friendly alternative to animal-derived texturizers.

HLB 6.7 Co-Emulsifier

With an intermediate-low HLB, it pairs perfectly with Polysorbate 40 (Tween 40) to form highly stable emulsions that resist temperature fluctuations.

Fluffy sponge cake with high volume and airy crumb structure, demonstrating the aerating properties of Sorbitan Monopalmitate (Span 40)

Solid waxy flakes of Sorbitan Monopalmitate (Span 40), highlighting its physical form compared to liquid Span 20 or 80.

storage & package：

Storage:
Store in a cool, dry, and well-ventilated area, away from direct sunlight and sources of heat.
Avoid contact with harmful or incompatible substances. Handle with care during transportation to prevent leakage or contamination.

Transportation:
Transport as a general chemical product, following standard safety and handling procedures.

Package:
Sorbitan Monopalmitate is packed in high-quality PE drums with double-seal lids.
Standard packaging sizes include 25kg/drum, 200kg/drum, and 1000kg IBC tote to meet different usage needs.

Sorbitan Monopalmitate (Span 40) – E495 Aeration & Structuring Agent

Overview

Molecular Structure

Specifications：