Description
A non-ionic lipophilic emulsifier formed by esterification of sorbitan with stearic acid. Trade name Span 60. HLB value approximately 4.7.
Cream to light tan waxy flake or solid. Soluble in warm oils and many organic solvents, dispersible in hot water. Notably stable to heat, oxidation, and prolonged storage.
We supply food-grade and pharmaceutical-grade Sorbitan Monostearate from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include food-grade flake or pellet for bakery and confectionery, pharmaceutical USP/NF grade for tablet and topical formulations, and cosmetic grade for emulsion creams and lotions.
Bulk and reduced-MOQ shipments. Batch-level COA covering acid value, saponification value, hydroxyl value, water content, and microbiology.
Introduction
Span 60 is the most widely used member of the sorbitan ester family in food applications, valued for its waxy crystalline form, ease of handling, and predictable emulsion behavior.
Production begins with sorbitol-pharmaceutical-grade" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">sorbitol, partially dehydrated under acid catalysis to sorbitan, then esterified with stearic acid (typically a stearic and palmitic blend reflecting commercial fatty acid composition). The product is a mixture in which sorbitan monostearate predominates.
Regulated as E491 in the EU, listed in USP, NF, EP, and JP pharmacopoeias, and assigned an Acceptable Daily Intake of 25 mg per kg body weight by JECFA in combination with other sorbitan esters.
Span 60 is most commonly paired with Polysorbate 60 to achieve target HLB values between 4.7 and 14.9, covering most practical food and cosmetic emulsion requirements. The pairing is the single most common HLB system in commercial food manufacturing.
Where it is used
- Cake emulsifiers and bakery shortenings; the most common Span grade in bakery use
- Margarine, fat spreads, and water-in-oil emulsions; primary lipophilic emulsifier
- Chocolate and compound coating bloom retardant and viscosity modifier
- Ice cream and frozen dessert formulations; supports fat-network development and shape retention
- Whipped toppings and aerated dessert mixes
- Powdered shortenings and bakery premixes
- Cosmetic creams, lotions, and emulsion-based skincare
- Pharmaceutical ointments and topical creams
Technical data
| Item | Specification |
|---|---|
| Appearance | Cream to light tan waxy flake or solid |
| Acid value (mg KOH/g) | ≤ 10.0 |
| Saponification value (mg KOH/g) | 147 to 157 |
| Hydroxyl value (mg KOH/g) | 235 to 260 |
| Water (Karl Fischer) | ≤ 1.5% |
| Sulfated ash | ≤ 0.5% |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| HLB value | Approximately 4.7 |
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