What are Span 60 and Tween 60?

Date:2025-12-31

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Both Span 60 and Tween 60 are derived from stearic acid and are commonly used as emulsifiers in cosmetics, food, and pharmaceuticals. When used in combination, they help stabilize product texture. This blog explores what Span 60 and Tween 60 are, the differences between them, and why they are important in formulations.

What is Span 60?

Span 60, also known as Sorbitan Monostearate (E491), is a non-ionic emulsifier. Being non-ionic means it does not carry an electrical charge, which helps it remain stable across a wide range of pH values and processing conditions.

Function of Span 60

Span 60 is lipophilic, meaning it prefers oil rather than water. Its main function is to stabilize water-in-oil (W/O) emulsions.

It works by surrounding tiny water droplets within the oil phase, preventing them from merging or separating. This improves emulsion stability, texture, and shelf life.

Applications of Span 60

Because of its oil-loving nature, Span 60 is commonly used in fat-rich systems, such as:

Margarines and spreads

Chocolate and confectionery fillings

Fat-based cosmetic creams and ointments

Span 60 in chocolate and confectionery fillings

Span 60 in chocolate and confectionery fillings

Key Characteristics of Span 60

HLB Value: Around 4.7, ideal for W/O emulsions

Melting Point: 53–57°C

Appearance: White to off-white waxy flakes or powder

Solubility: Insoluble in water, soluble in oils and organic solvents

What is Tween 60?

Tween 60, also known as Polysorbate 60 (E435), is a non-ionic, hydrophilic emulsifier. It is produced by ethoxylating sorbitan monostearate, which significantly increases its water solubility.

Function of Tween 60

Tween 60 is mainly used to stabilize oil-in-water (O/W) emulsions.

It functions by forming a protective layer around oil droplets dispersed in water, preventing aggregation and separation. This helps improve emulsion stability, smooth texture, and mouthfeel.

Applications of Tween 60

Due to its excellent water solubility, Tween 60 is widely used in liquid and semi-liquid systems, including:

Ice cream and dairy emulsions

Salad dressings and sauces

Pharmaceutical suspensions and creams

Cosmetic lotions and creams

Tween 60 in cosmetic lotions and creams

Key Characteristics of Tween 60

HLB Value: Around 14.9, suitable for O/W emulsions

Appearance: Light yellow or pale viscous liquid

Solubility: Easily soluble in water, slightly soluble in oils

Functionality: Emulsifying, solubilizing, and stabilizing

Differences Between Span 60 and Tween 60

Feature	Span 60	Tween 60
Type	Sorbitan monostearate	Polysorbate 60 (ethoxylated)
Solubility	Oil-soluble	Water-soluble
HLB Value	~4.7	~14.9
Emulsion Type	Water-in-oil (W/O)	Oil-in-water (O/W)
Physical Form	Waxy solid	Viscous liquid
Applications	Margarine, chocolate, W/O creams	Beverages, ice cream, O/W creams

Many industrial formulations use a combination of Span 60 and Tween 60. By mixing a lipophilic and hydrophilic emulsifier, manufacturers can create stable, balanced emulsions, improving texture, shelf life, and overall product quality.

Why Span 60 and Tween 60 Are Important

Improve the texture and stability of foods and cosmetics

Prevent phase separation in emulsions

Enhance product shelf life

Provide flexibility for formulators to create different types of emulsions

Conclusion

Span 60 (Sorbitan Monostearate) is lipophilic and ideal for water-in-oil emulsions, while Tween 60 (Polysorbate 60) is hydrophilic and suitable for oil-in-water emulsions. They can be used individually or in combination to improve product stability and shelf life.

For manufacturers who intend to use Span 60 and Tween 60 emulsifiers in the formulations, understanding the properties and applications of these emulsifiers is crucial. Referring to the professional emulsifier technical data provided by Chemsino can help optimize formulations and improve product quality.

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