Overview
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Chemical NatureSpecialized non-ionic surfactant derived from sorbitan and three stearic acid chains.
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Appearance & SpecsHard, waxy solid | HLB Value: 2.1
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★ Primary Application (Confectionery)Effective Crystal Modifier. Unique tristearate structure allows co-crystallization with fats. Essential for retarding fat bloom in chocolate.
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Margarine StabilityStabilizes crystalline structure to prevent sandiness in margarine.
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Key FunctionsCrystal Modifier & Anti-Bloom Agent.
Molecular Structure
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Structural ComponentsHydrophilic Backbone: Sorbitan ring structure.Hydrophobic Moiety: Three stearic acid residues esterified to the ring.
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★ Mechanism of ActionHigh Lipophilicity. This configuration provides a predominantly lipophilic character, making it insoluble in water but dispersible in oils. The long-chain esters impart a wax-like consistency, essential for fat-crystal modification.
Specifications:
Key quality features include:
- Waxy solid appearance, cream to light yellow in color
- Odorless or faint odor
- Insoluble in water and ethanol, but dispersible in oils and fats
- Strong stability at normal storage conditions
| Test Item | Unit | Minimum Value | Maximum Value |
|---|---|---|---|
| HLB value | —— | 2.1 | |
| Saponification Value | mgKOH/g | 178 | 188 |
| Iodine Value | mgKOH/g | 66 | 80 |
| Acid Value | mgKOH/g | — | 15 |
| Moisture | % | — | 1.5 |
| Saturated Fatty Acid | % | 85 | 92 |
| Polyunsaturated Fatty Acid | % | 14 | 21 |
| Sulfated Ash | % | — | 0.5 |
| Melting Point | °C | 47 | 50 |
| Lead | mg/kg | — | 2 |
Applications:
- Chocolate & Confectionery: The primary application. It modifies cocoa butter crystallization to prevent “Fat Bloom” (white haze) during storage, maintaining gloss and snap.
- Margarine & Shortening: Prevents “sandiness” (grainy texture) caused by the transition of fat crystals (from Beta-prime to Beta form) during storage.
- Vegetable Oils: Used as an anti-crystallizer in cooking oils (like palm olein) to prevent clouding at lower temperatures.
- Cosmetics: Functions as a waxy thickener in stick formulations (lip balms, deodorants) to provide structural integrity.
Ultimate Bloom Control
Span 65 is the most effective anti-bloom agent available. It hinders the polymorphic transformation of cocoa butter crystals, keeping chocolate glossy and bloom-free for significantly longer.
Margarine Texture Stabilizer
It stabilizes the beta-prime crystal form in margarines, preventing the formation of large, grainy crystals that cause a ‘sandy’ mouthfeel over time.
Oil Clarity (Anti-Clouding)
In liquid vegetable oils, it inhibits the nucleation of high-melting triglycerides, keeping the oil clear and free of sediment even in cooler environments.
High Melting Point Structure
With its tristearate composition, it has a high melting point, making it an excellent structure-builder for heat-stable cosmetic sticks and balms..
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 Tristearate 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
