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Monostearate de Sorbitane is a transparent liquid synthetic emulsifier with the E number E491. It is used in food as an emulsifier, moisturizer, and stabilizer.
Monostearate de Sorbitane, in the form of waxy white to yellow beads or thin flakes, emits a faint characteristic odor. Due to its Hydrophilic-Lipophilic Balance (HLB) value of 4.7, it is lipophilic, meaning it is soluble in oils but insoluble in water. It forms a W/O-type emulsion and acts as a strongly wetting emulsifier and dispersant. It is insoluble in cold water but can disperse in hot water. It is soluble in ethanol, mineral oil, and vegetable oils.
Monostearate de Sorbitane is a common food additive created by esterifying sorbitol and stearic acid. It is used as an emulsifier, stabilizer, and thickening agent in food, cosmetics, and pharmaceuticals.
The primary uses and functions of Monostearate de Sorbitane in food include:
Active Dry Yeast: Monostearate de Sorbitane is used as a drying agent to prevent clumping of active dry yeast. It also extends the shelf life by inhibiting microbial growth.
Ice Cream: In ice cream production, Monostearate de Sorbitane helps prevent ice crystal formation during freezing, maintaining a smooth texture even after thawing and refreezing. It also improves the mouthfeel and prevents dehydration shrinkage (separation of water and fat), thereby enhancing the overall taste of the product.
Margarine: When eaten directly from the refrigerator, Monostearate de Sorbitane is added to margarine to improve texture and mouthfeel. This allows manufacturers to use less trans-fat-free oil than other methods, ensuring the product is spreadable at low temperatures without becoming too soft at warmer temperatures or quickly melting on hot toast or bagels.
Fresh Cream: As a stabilizer, Monostearate de Sorbitane helps prevent the fat from separating from the liquid portion of fresh cream.
Bread and Cakes: This ingredient prevents bread and cakes from becoming dry and hard. It also makes them easier to slice after baking.
Candies and Chocolate: Monostearate de Sorbitane helps prevent the formation of sugar crystals in candies, chocolates, and other confections by keeping sugar crystals suspended in liquid until they are needed to crystallize during cooking or cooling (such as when making fudge). Additionally, it can condense with ethylene oxide to form polysorbate 60, another food emulsifier.
