Applications of Sorbitan Esters and Polysorbates
Versatile emulsifiers for diverse food industries
Sorbitan esters (Spans) and polysorbates (Tweens) are versatile emulsifiers widely used across the food industry. Their ability to stabilize emulsions, improve texture, and extend shelf-life makes them essential in many applications. Below are the key industries where they play a critical role.
Bakery & Flour Products
In bakery applications, emulsifiers enhance dough handling, improve bread volume, and delay staling. They also stabilize cake batters and ensure uniform crumb structure.
Confectionery & Chocolate
In confectionery, emulsifiers prevent sugar and fat crystallization, improve processing flow, and enhance mouthfeel. In chocolate, they promote smooth texture and stable viscosity.
Dairy & Ice Cream
Emulsifiers help maintain uniform fat distribution, improve whipping properties, and control ice crystal growth in frozen desserts. They enhance creaminess and product stability.
Beverages
Polysorbates are widely used to emulsify flavor oils and stabilize beverage systems. They help maintain clarity or provide stable cloudiness, depending on the product design.
Margarine, Fats & Oils
In spreads and margarine, emulsifiers improve plasticity and spreadability, while preventing oil-water separation. They also help maintain product stability during storage.
Processed Foods & Sauces
In sauces, dressings, and ready-to-eat meals, emulsifiers stabilize emulsions, improve mouthfeel, and extend shelf-life by reducing separation.
