Sorbitan Monooleate
The short version
Span 80 — an oleate-based sorbitan emulsifier for chocolate, icings, and cake mixes.
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 oleic acid with sorbitol; during esterification sorbitol partially dehydrates to sorbitan. The Span series — Span 20, 40, 60, 80 — differ in the fatty-acid chain.
How it's used
A water-in-oil emulsifier (low HLB ~4.3) used in chocolate confectionery for bloom suppression, in cake mixes for crumb softness, in icings, and as a beverage clouding-agent stabilizer. Frequently paired with the corresponding Polysorbate 80 (E433) for combined o/w + w/o emulsion stabilization.
Safety profile
ADI of 25 mg/kg body weight (combined sorbitan esters). Hydrolyzed in digestion to sorbitol and oleic acid — both normal dietary components.
Physical & chemical properties
Amber-colored viscous liquid. Insoluble in cold water; disperses in warm water. Soluble in oils.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.