Overview
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Chemical NatureNon-ionic surfactant derived from sorbitan and stearic acid.
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Appearance & SpecsSolid waxy powder | HLB Value: 4.7
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★ Primary Application (Yeast)The “Gold Standard” Additive. Chemically unique for its high melting point. Essential for Instant Active Dry Yeast (IADY) manufacturing.
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Fat Crystal ModificationWidely used in chocolate and margarine to prevent oil separation and blooming.
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Key FunctionsYeast Protectant & Stabilizer.
Molecular Structure
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Structural ComponentsHydrophilic Backbone: Sorbitan ring (providing limited hydrophilicity).Hydrophobic Moiety: Single stearic acid residue esterified to the ring.
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★ Mechanism of ActionPredominantly Lipophilic. While amphiphilic, the long-chain fatty acid group enhances compatibility with fats and oils. This makes it an effective stabilizer for emulsions and dispersions.
Specifications：
Key features include:
- Cream to pale yellow waxy solid form
- Odorless or slightly characteristic smell
- Insoluble in water, but dispersible in oils and fats
- Stable under normal storage and usage conditions
- Suitable for use in combination with other emulsifiers to achieve desired HLB values
| Test Item | Unit | Minimum Value | Maximum Value |
|---|---|---|---|
| HLB value | —— | 4.7 | |
| Saponification Value | mgKOH/g | 147 | 157 |
| Iodine Value | mgKOH/g | 235 | 260 |
| Acid Value | mgKOH/g | — | 10 |
| Moisture | % | — | 1.5 |
| Saturated Fatty Acid | % | 71 | 75 |
| Polyunsaturated Fatty Acid | % | 29.5 | 33.5 |
| Phosphorus | mg/kg | — | 3 |
| Lead | mg/kg | — | 2 |
Applications：
- Instant Dry Yeast: Added before drying to coat yeast cells, regulating moisture loss and ensuring the yeast survives rehydration with high activity.
- Confectionery & Chocolate: Acts as a crystal modifier to retard “Fat Bloom” (the white haze that forms on chocolate) and improves gloss.
- Whipped Toppings & Margarine: Provides structure and destabilizes fat to create stiff, stable foams in non-dairy toppings.
- Cosmetics: Used as a primary Water-in-Oil (W/O) emulsifier for rich, protective creams and barrier ointments.
Dry Yeast Vitality
Span 60 acts as a vital membrane protectant for yeast. It regulates hydration during the critical ‘blooming’ phase, ensuring maximum fermentation power in the final dough.
Anti-Bloom Agent (Chocolate)
By modifying the crystallization of cocoa butter and substitutes, it delays the formation of white fat bloom, extending the visual shelf life and gloss of chocolate coatings.
Solid Stearate Structure
Derived from C18 Stearic Acid, it has a high melting point. This provides exceptional thermal stability and structure-building properties in whipped emulsions and margarines.
HLB 4.7 W/O Emulsifier
A powerful lipophilic emulsifier. When paired with Polysorbate 60 (Tween 60), it creates the optimal HLB balance for highly stable, fine-textured bakery emulsions.
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 monostearate 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.
25 Kg /drum
200kg/drum
