What Is Span 80 Used in Food

Date:2025-05-23

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Span 80, also known as Sorbitan Monooleate, is a non-ionic emulsifier widely used in various food applications. It plays a crucial role in stabilizing food products that involve oil and water mixtures—making it a go-to ingredient for food technologists and manufacturers looking to improve texture, shelf life, and consistency.

In this article, we’ll explore what Span 80 is, its properties, and how it’s used in food formulations.

What Is Span 80?

Span 80 is the commercial name for Sorbitan Monooleate, a compound derived from sorbitol and oleic acid. It’s classified as a non-ionic surfactant, meaning it does not carry an electric charge. Its chemical formula is C24H44O6, and in the European Union, it is identified as E number E494.

Key Properties:

HLB (Hydrophilic-Lipophilic Balance): Low (around 4.3), making it ideal for water-in-oil (W/O) emulsions.
Appearance: Amber, viscous liquid
Solubility: Soluble in oil, dispersible in water

These characteristics make Span 80 suitable for emulsifying oil-based systems and stabilizing food emulsions where oil is the continuous phase.

Span 80 Sorbitan Monooleate

How Is Span 80 Used in Food?

Span 80 is primarily used to create and stabilize emulsions, especially in fat-rich food systems. Its low HLB value makes it more suitable for W/O emulsions, but it is also commonly used in combination with other emulsifiers to improve product performance.

Common Food Applications of Span 80

1. Baked Goods

Span 80 helps improve dough handling, texture, and volume. It can aid in uniform fat distribution and prevent staling by interacting with starch and proteins.

2. Margarine and Spreads

In fat-based spreads, Span 80 supports the water dispersion in an oil matrix, helping maintain a stable, homogenous texture during storage.

3. Instant Products

Span 80 improves the wettability and dispersibility of powder products, especially those containing fats or oils, like creamers or instant soups.

4. Confectionery

In chocolates and other fat-based sweets, it aids in controlling crystallization and contributes to a smoother mouthfeel.

5. Flavor Emulsions

It is often used in combination with high-HLB emulsifiers (like Tween 80) to stabilize flavor oils in beverages, enhancing product clarity and preventing oil ring formation.

Span 80 in food

Span 80 in Combination with Other Emulsifiers

Span 80 is rarely used alone in food applications. It’s often paired with high-HLB emulsifiers like Tween 20 or Tween 80 to create tailored emulsifier systems that can stabilize oil-in-water (O/W) or water-in-oil (W/O) emulsions, depending on the formulation goals.

For instance, a Span 80–Tween 80 combination is commonly used to stabilize beverage emulsions by achieving an optimal HLB balance.

Is Span 80 Safe for Consumption?

Yes. Span 80 is generally recognized as safe (GRAS) by the U.S. FDA and approved for use in food products by regulatory bodies like the EFSA under the code E494. However, usage is subject to maximum permissible levels depending on the food category and country regulations.

Final Thoughts

Span 80 may not be as commonly discussed as other food additives, but it plays a critical behind-the-scenes role in improving food product stability, texture, and shelf life. Whether you're working on bakery goods, flavor emulsions, or fat-based spreads, Sorbitan Monooleate (Span 80) can be an effective part of your emulsifier toolkit—especially when combined with the right partners.

Looking to Formulate with Span 80?

At Chemsino, we supply high-quality emulsifiers including Span 80 tailored for the food industry. Contact our technical team to get formulation guidance or request a sample.

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