Sorbitan Monolaurate
The short version
Span 20 — a higher-HLB sorbitan emulsifier for oil-in-water systems and yeast aeration.
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 lauric acid with sorbitol; sorbitol partially dehydrates to sorbitan during esterification. The shortest-chain Span (vs. C16 Span 40, C18 Span 60, C18:1 Span 80) — gives the highest HLB (~8.6) of the food sorbitan-esters.
How it's used
Used in cake mixes for finer cell structure, in active dry yeast as a rehydration aid, in beverage clouding-agent systems, and in some ice cream emulsions. Higher water solubility than the longer-chain Spans expands its range to oil-in-water emulsions.
Safety profile
ADI of 25 mg/kg body weight (combined sorbitan esters). Hydrolyzed in digestion to sorbitol and lauric acid — both normal dietary components.
Physical & chemical properties
Amber-colored viscous liquid. More water-dispersible than Span 60 or 80 because of the shorter alkyl chain.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.