Sorbitan Esters
Premium Sorbitan Esters (Span Series) for Industrial Food Formulation
Welcome to Foodemul’s comprehensive range of high-purity Sorbitan Esters (Span series). As specialized lipophilic food emulsifiers, these non-ionic surfactants are engineered to deliver precise HLB values, providing essential stabilization for water-in-oil (W/O) emulsions and acting as powerful co-emulsifiers in complex food matrices.
Our Sorbitan Esters strictly comply with international food safety standards, including GB 2760, GB 25553, and relevant EU E-number regulations, ensuring consistent performance, safety, and reliability in bakery, confectionery, and dairy applications.
Sorbitan Esters (Span Series) — Superior Lipophilic Emulsifiers
The Span series is characterized by low HLB values, making them the industry standard for stabilizing fat-based systems, modifying crystal structures, and improving texture in various food categories.
- Sorbitan Monostearate (Span 60): A cornerstone in the bakery sector for dough strengthening, increasing loaf volume, delaying staling, and acting as a stabilizer for vegetable whipped cream.
- Sorbitan Monooleate (Span 80): Highly effective in margarine, ice cream, and emulsified flavors, preventing oil separation and significantly enhancing the smoothness of mouthfeel.
- Sorbitan Monopalmitate (Span 40): Functions as a precise fat dispersant and flow regulator, providing ideal spreadability and stability to margarine and shortening products.
- Sorbitan Tristearate (Span 65): A high-performance fat crystal modifier that effectively inhibits “blooming” in chocolate products and helps stabilize the β-crystal structure of fats.
- Sorbitan Monolaurate (Span 20): Offers strong diffusion and wetting properties, frequently used in the creation of fine W/O emulsions to improve the aesthetic quality and final texture of food products.
- Sorbitan Sesquioleate (Span 83) & Trioleate (Span 85): Advanced lipophilic esters designed for specialized oil-based applications, providing unique emulsification and wetting characteristics.
Whether you are looking to refine the texture of your bakery products or enhance the stability of your fat-based formulations, Foodemul’s extensive range of Span models provides the technical expertise and consistent quality needed to optimize your food systems.
