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Sorbitan Monostearate, also known as sorbitan monooleate, sorbitan ester. Molecular formula C24H46O6. Relative molecular mass 430.62.
Sorbitan monostearate is a light creamy to brownish waxy solid, appearing in flakes or lumps.
It has a slight odor and a mild taste. The freezing point is 50~52°C. It is insoluble in cold water and acetone but can be dispersed in hot water and benzene. It is soluble in ethanol, ether, methanol, aniline, and carbon tetrachloride, among other organic solvents. It dissolves in mineral oils and ethyl acetate at above 50°C.
Sorbitan monostearate is a lipophilic emulsifier that can be used to prepare W/O type emulsions. Its emulsifying power is superior to other emulsifiers, but it has a poor flavor, so it is usually used in combination with other emulsifiers.
It is stable in different pH solutions at room temperature with an HLB value of 4.7. Sorbitan monostearate, either alone in paste form or combined with other emulsifiers (especially those with a tendency towards α-crystalline form), serves as an excellent whipping or aerating agent.
Used in cream, instant coffee, dry yeast, and hydrogenated vegetable oil, the maximum dosage is 10.00g/kg.
Used in bread. During the bread-making process, this product can be dissolved and directly added to the dough or mixed with shortening. The usage is 0.35%~0.50% of the flour. After addition, it can make the bread soft and delay aging. As the fat disperses evenly, bubbles become uniform, significantly improving the quality of baked products.
Used in cakes. When combined with other emulsifiers, it can make the moisture, cream, etc., in the cake batter evenly distributed, forming a dense pore structure and improving cake quality.
Used in ice cream. It can make the ice cream products hard, stably shaped, with evenly dispersed fat, providing a moderate flow and preventing the phenomenon of "melting soup." The dosage is 0.20%~0.30%.
Used in chocolate. It prevents fat crystals from floating to the surface, forming a "bloom", causing the surface to lose its luster. It also prevents fat rancidity, improves gloss, enhances flavor and softness, and the addition amount is generally 0.10%~0.30% of the total material.
Used in chewing gum and candy. It can make the materials evenly dispersed, prevent sticking to teeth, and provide good flexibility and plasticity. The addition amount is 0.50%~1.00% of the total amount.
In the manufacturing process of margarine, this product can be used as a crystallization modifier to reduce the "sandy texture" of margarine, promote the formation of margarine, and improve taste.
In summary, sorbitan monostearate is a light creamy to brownish waxy solid with a unique odor. Its solubility varies in different solvents at specific temperatures. In terms of performance, it is a lipophilic emulsifier commonly used to prepare W/O type emulsions, usually in combination with other emulsifiers. It is stable in different pH solutions with an HLB value of 4.7 and can also be used as a whipping or aerating agent. Its application range covers various foods such as cream, bread, cakes, and ice cream, with different dosages in different foods, improving the quality of food and stabilizing product forms.
