Sorbitan Esters and Polysorbates: Functions, Benefits, and Applications

Date:2025-09-30

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Sorbitan esters are the non-ethoxylated, lipophilic emulsifiers derived from sorbitol, while polysorbates are the hydrophilic versions produced by further modifying sorbitan esters with ethylene oxide. Both are used as emulsifiers and surfactants in food, cosmetics, and pharmaceuticals, sometimes in combination to achieve different textures and consistencies.

This article provides a complete overview of sorbitan esters and polysorbates, their functions, benefits, and applications in food production.

What Are Sorbitan Esters?

Sorbitan esters (commonly referred to as Span) are a group of non-ionic emulsifiers created by esterifying sorbitol with fatty acids such as lauric, palmitic, stearic, or oleic acid.

Examples:

Sorbitan monolaurate (Span 20): Lauric acid.
Sorbitan monostearate (Span 60): Stearic acid.
Sorbitan monooleate (Span 80): Oleic acid.

Solubility: Oil-soluble, lipophilic.
Key properties: Lipophilic (oil-loving), making them ideal for stabilizing water-in-oil (W/O) emulsions.

Functions in foods

Improve fat crystallization in spreads and margarine.
Enhance aeration and volume in cakes and whipped products.
Prevent fat bloom in chocolate by stabilizing fat phases.

Span in cakes

What Are Polysorbates?

Polysorbates (commonly known as Tween) are derived from sorbitan esters but are further modified with ethylene oxide. This gives them a more hydrophilic (water-loving) character compared to sorbitan esters.

Examples:

Polysorbate 20 (Tween 20): Lauric acid.
Polysorbate 60 (Tween 60): Stearic acid.
Polysorbate 80 (Tween 80): Oleic acid.

Solubility: Water-soluble.
Key properties: Hydrophilic (water-soluble), making them ideal for stabilizing oil-in-water (O/W) emulsions.

Functions in foods

Stabilize oil droplets in beverages and dairy emulsions.
Prevent separation in salad dressings and sauces.
Improve texture and mouthfeel in ice cream by controlling ice crystal size.

Sorbitan Esters vs. Polysorbates

Feature	Sorbitan Esters (Spans)	Polysorbates (Tweens)
Composition	Derived from the esterification of fatty acids (like lauric, stearic, or oleic acid) and sorbitan (a dehydrated form of sorbitol).	Synthesized by adding ethylene oxide to sorbitan esters.
Water Solubility	Generally low, with solubility decreasing as the fatty acid chain length increases. They are considered lipophilic, or "oil-loving".	High, thanks to the addition of polyoxyethylene chains. They are considered hydrophilic, or "water-loving".
Hydrophile-Lipophile Balance (HLB)	Have a low HLB value, meaning they are more oil-soluble and are used to create water-in-oil (W/O) emulsions.	Have a high HLB value, meaning they are more water-soluble and are used to create oil-in-water (O/W) emulsions.
Common Uses	Food: Stabilize fats in products like margarine and chocolate. Cosmetics: Used as emulsifiers in creams and ointments to create stable W/O emulsions.	Food: Common in products such as ice cream, baked goods, and salad dressings. Cosmetics: Solubilize essential oils in water-based products. Pharmaceuticals: Used as excipients in oral, topical, and injectable formulations.
Trade Name	Sold under the trade name Span.	Marketed under the trade name Tween.
Applications with each other	Sorbitan esters and polysorbates are frequently used together in formulations. This combination allows formulators to achieve a wide variety of emulsion textures and consistencies by balancing the hydrophilic and lipophilic properties of the two surfactants.

Key Applications in the Food Industry

Bakery Products

Sorbitan esters improve dough aeration, volume, and crumb softness.

Polysorbates enhance dough stability and extend freshness.

Dairy and Frozen Desserts

Polysorbates reduce ice crystal formation in ice cream, giving a smooth mouthfeel.

Combined with sorbitan esters, they improve fat dispersion for creamy consistency.

Polysorbates in ice cream

Confectionery

Sorbitan esters prevent chocolate bloom, improving appearance and shelf life.

Enhance snap and gloss in high-quality chocolate products.

Beverages and Sauces

Polysorbates maintain stable emulsions in flavored drinks and dressings.

Prevent oil separation and improve product uniformity.

Safety and Regulations

Both sorbitan esters and polysorbates are recognized as safe food additives by international authorities, including FDA, EFSA, and Codex Alimentarius, when used within approved limits.
They are typically listed under E-numbers:

Sorbitan esters: E491–E495

Polysorbates: E432–E436

Food manufacturers often choose them not only for their functionality but also for their long-standing record of safety in global markets.

Final Thoughts

Sorbitan esters and polysorbates play essential roles in ensuring the quality, stability, and sensory appeal of modern food products. By balancing oil- and water-soluble properties, they help formulators create emulsions that last, improve textures, and deliver consistent performance across bakery, dairy, confectionery, and beverage applications.

At CHEMSINO, we provide high-quality emulsifiers tailored to meet the needs of global food manufacturers. Contact us today to learn how our solutions can help you achieve better textures, longer shelf life, and superior product stability.

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