Description
What Is Sorbitan Tristearate?
- Chemical identity: Ester of sorbitol and three molecules of stearic acid; also known as Span 65.
- INS number: E492
- Appearance: Off-white to pale yellow waxy solid.
- HLB value: ~2.1, making it highly lipophilic and ideal for water-in-oil (W/O) emulsions.
Key Benefits
- Fat bloom prevention: Stabilizes cocoa butter crystals, reducing bloom in chocolate and coatings.
- Emulsion stability: Supports W/O emulsions in fat-rich systems.
- Texture enhancement: Improves smoothness and consistency in spreads and creams.
- Heat resistance: Maintains stability under high-temperature processing.
- Synergistic performance: Works well with lecithin and PGPR in chocolate systems.
Functional Roles
| Function | Description |
| Emulsifier | Stabilizes W/O emulsions in food and cosmetics |
| Anti-bloom agent | Prevents fat bloom in chocolate and compound coatings |
| Texture modifier | Enhances creaminess and spreadability |
| Stabilizer | Maintains uniform dispersion of fats and oils |
| Processing aid | Improves mold release and flow in confectionery |
Applications by Industry
- Food:
- Chocolate, compound coatings, spreads: Prevents bloom, improves texture and flow
- Margarine, bakery fats: Enhances plasticity and stability
- Cosmetics:
- Creams, lotions, balms: Improves emulsion stability and skin feel
- Industrial:
- Lubricants, metalworking fluids: Used as dispersant and stabilizer
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