Products
Sorbitan Esters & Polysorbates – High-Quality Raw Chemicals Direct from the Factory
At FoodEmul, we offer a comprehensive range of high-quality sorbitan esters and polysorbates, including sorbitan monolaurate, monopalmitate, monostearate, tristearate, monooleate, sesquioleate, trioleate, as well as polysorbate 20, 21, 40, 60, 65, 80, and 85. These versatile emulsifiers and surfactants are widely used in food, cosmetics, pharmaceuticals, and industrial applications, offering excellent stability, dispersibility, and non-toxic properties.
Our direct factory supply chain ensures competitive pricing, reliable quality, and on-time delivery. By sourcing directly from the manufacturer, we eliminate middlemen, making our products cost-effective while maintaining stringent quality control. Trust FoodEmul for your emulsifier needs and experience the difference of factory-direct sourcing.
| Chemical Name | Alias | Appearance | Acid Value (mgKOH/g) | Saponification Value (mgKOH/g) | Hydroxyl Value (mgKOH/g) | HLB Value |
|---|---|---|---|---|---|---|
| Sorbitan Monolaurate | S-20 | Viscous Liquid | ≤7.0 | 155–170 | 330–360 | 8.6 |
| Sorbitan Monopalmitate | S-40 | Flaky Solid | ≤7.0 | 140–155 | 270–305 | 6.7 |
| Sorbitan Monostearate | S-60 | Flaky Solid | ≤10.0 | 147–157 | 235–260 | 4.7 |
| Sorbitan Tristearate | S-65 | Flaky Solid | ≤15.0 | 176–188 | 66–80 | 2.1 |
| Sorbitan Monooleate | S-80 | Oily Liquid | ≤8.0 | 145–160 | 193–210 | 4.3 |
| Sorbitan Sesquioleate | S-83 | Oily Liquid | ≤14.0 | 143–165 | 182–220 | 3.7 |
| Sorbitan Trioleate | S-85 | Oily Liquid | ≤15.0 | 165–180 | 60–80 | 1.8 |
| Chemical Name | Product Name | Appearance | Acid Value (mgKOH/g) | Saponification Value (mgKOH/g) | Hydroxyl Value (mgKOH/g) | HLB Value |
|---|---|---|---|---|---|---|
| polysorbate-20 | T-20 | Viscous Liquid | ≤2.0 | 40–50 | 96–108 | 16.7 |
| polysorbate-21 | T-21 | Viscous Liquid | ≤3.0 | 100–115 | 225–255 | 13.3 |
| polysorbate-40 | T-40 | Viscous Liquid | ≤2.0 | 41–52 | 90–107 | 15.6 |
| polysorbate-60 | T-60 | Viscous Liquid | ≤2.0 | 45–55 | 81–96 | 14.9 |
| polysorbate-61 | T-61 | Viscous Liquid | ≤3.0 | 95–115 | 165–195 | 9.6 |
| polysorbate-65 | T-65 | Viscous Liquid | ≤2.0 | 88–98 | 84–100 | 10.5 |
| polysorbate-80 | T-80 | Viscous Liquid | ≤2.0 | 95–105 | 135–165 | 15.0 |
| polysorbate-81 | T-81 | Viscous Liquid | ≤2.0 | 95–105 | 60–70 | 10.0 |
| polysorbate-85 | T-85 | Viscous Liquid | ≤2.0 | 83–98 | 60–80 | 11.0 |
FAQ
Q1: Are you a direct manufacturer? How about the quality and price?
A: Yes, we supply sorbitan esters (Spans) and polysorbates (Tweens) directly from the manufacturer. All products meet international food additive standards (such as FAO/WHO Codex, EU, and GB regulations) with complete COA and MSDS provided. Direct sourcing ensures stable quality, consistent supply, and competitive pricing without unnecessary intermediaries.
Q2: What are the main differences between Spans (sorbitan esters) and Tweens (polysorbates)?
A: Spans are lipophilic emulsifiers with low HLB values, mainly used for W/O systems. Tweens are hydrophilic emulsifiers with high HLB values, suitable for O/W systems. They are often combined to fine-tune the required HLB of specific oils.
Q3: How do I choose the right emulsifier for my formulation?
A: Selection is based on the “required HLB” of the oil phase in your formulation. By combining Spans and Tweens in different ratios, you can match this value and obtain stable emulsions.
Q4: Can Spans and Tweens be used together?
A: Yes. Blending low-HLB Spans with high-HLB Tweens is a common practice to adjust the overall HLB value, improve stability, and optimize sensory performance.
Q5: What is the typical dosage range in food applications?
A: The usual dosage is between 0.1%–1.0%, depending on the product type and regulatory limits. Small-scale trials are recommended to determine the optimal level.
Q6: Are these emulsifiers safe for food use?
A: Yes. They are internationally recognized food additives and are permitted under FAO/WHO Codex, EU, FDA, and GB regulations. Usage levels must follow local regulatory limits for each food category.
Q7: What are common food applications of Spans and Tweens?
A: Typical applications include ice cream, salad dressings, beverages, bakery products, confectionery, chocolate, and sauces. They are also used in pharmaceuticals (suspensions, ointments) and cosmetics (creams, lotions).
Q8: How should these products be stored?
A: Store in a cool, dry, and well-ventilated place, protected from moisture and direct sunlight. Keep containers tightly closed. The usual shelf life is 12–24 months under recommended storage conditions.
