Sorbitan Monostearate
The short version
A low-HLB sorbitan-based emulsifier (Span 60) — common in cake mixes and chocolate confectionery.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by esterifying stearic acid with sorbitol; during esterification sorbitol partially dehydrates to sorbitan and isosorbide rings. The resulting mixture is largely the sorbitan-monostearate ester. Commercial Span family — Span 20, 40, 60, 80 — varies the fatty-acid chain.
How it's used
A water-in-oil emulsifier (low HLB ~4.7) used in cake mixes for crumb softness, in icings for stability, in chocolate confectionery to control sugar bloom, and in dry yeast as a rehydration aid. Often paired with polysorbate 60 or 80 (E433) — the Tween/Span pair provides both phase stabilities.
Safety profile
ADI of 25 mg/kg body weight (combined sorbitan esters). Hydrolyzed in digestion to sorbitol and stearic acid, both normal dietary components. No specific adverse effects at use levels.
Physical & chemical properties
Cream-colored to tan waxy flakes or beads. Insoluble in cold water; disperses in warm water. Soluble in oils.
Regulation worldwide
Permitted globally with maximum-use limits per food category.
Educational information only. Not medical or dietary advice.