What is Span 20 and Its Role in Food Emulsification

Date:2025-12-24

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Span 20, chemically known as sorbitan monolaurate (E493), is a versatile food emulsifier that helps stabilize emulsions, improve texture, and extend the shelf life of a variety of foods, including baked goods, dairy products, spreads, and confectionery.

This blog will explore what Span 20 is, its role in food emulsification, its benefits, and common applications.

What is Span 20 E493?

Span 20 is a non-ionic surfactant derived from sorbitol and lauric acid. Its chemical properties make it highly effective in stabilizing water-in-oil (W/O) emulsions, which are common in margarines, spreads, and certain baked goods. With an HLB (hydrophilic-lipophilic balance) value around 8.6, Span 20 is particularly suited for fat-continuous systems where water droplets need to be evenly dispersed in oils.

Non-ionic emulsifiers like Span 20 are also compatible with other food ingredients, making them flexible for various formulations without affecting taste or color.

Span 20 Chemsino

How Span 20 Works in Food Emulsification

The primary function of Span 20 is to reduce surface tension between immiscible liquids such as oil and water. By positioning itself at the interface, it stabilizes tiny droplets, preventing them from coalescing and separating.

Key roles in food emulsification include:

Emulsion Stabilization: Maintains uniform dispersion of water in fat-rich products like margarine, shortening, and some sauces.

Texture Enhancement: Provides smoothness and creaminess in baked goods, dairy products, and confections.

Shelf Life Extension: Minimizes water migration and fat separation, helping maintain product freshness over time.

Synergy with Other Ingredients: Works effectively with other emulsifiers, stabilizers, and thickeners to achieve specific product textures and stability.

Benefits of Using Span 20 in Food

Improved Product Quality: Ensures consistent texture, mouthfeel, and appearance.

Versatile Application: Suitable for bakery, dairy, confectionery, and fat-based sauces.

Extended Shelf Life: Reduces separation and staling, helping products stay fresh longer.

Ease of Formulation: Compatible with various ingredients and other emulsifiers.

Common Applications of Span 20 in Food

1. Margarines and Spreads

Span 20 stabilizes water-in-fat emulsions in margarine and spreads, keeping water droplets evenly dispersed and preventing separation during storage. It delivers a smooth, creamy texture and improved product stability.

To enhance low-temperature performance, it is often combined with Tween 20 or Tween 60 to adjust the HLB value and reduce oil exudation.

2. Baked Goods

In cakes, pastries, and breads, Span 20 improves dough structure, supports volume development, and helps maintain a fine, uniform crumb. It also aids moisture retention, extending softness and shelf life in packaged bakery products.

Span 20 is commonly used with polyglycerol esters (PGE) or monoglycerides to improve dough extensibility and gas retention.

3. Sauces and Salad Dressings

Span 20 acts as an effective emulsifier in sauces and salad dressings, preventing oil–water separation and ensuring uniform texture, stable appearance, and longer shelf life.

4. Confectionery

In chocolate coatings, fat-based fillings, and compound chocolates, Span 20 improves flow properties and texture stability. When used with lecithin, it helps reduce viscosity, enhance gloss, and minimize fat bloom during storage.

5. Dairy and Non-Dairy Creamers

Span 20 supports the uniform dispersion of fats, proteins, and flavors in dairy and non-dairy creamers, delivering a creamy mouthfeel and stable consistency throughout shelf life.

6. Other Fat-Based Foods

Span 20 is also applied in ice cream, dessert toppings, snack coatings, and chocolate-flavored spreads to improve emulsion stability and overall product quality.

Conclusion

Span 20 (Sorbitan Monolaurate, E493) can stabilize water-in-oil systems, improve texture, and extend shelf life, making it widely applicable in various food applications. Understanding its properties and applications can help you better optimize your formulations.

If you are looking for Span 20 emulsifier solutions, Chemsino is a professional food ingredient expert dedicated to making food different. Feel free to contact us for free samples and technical support.

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