Sorbitan Tristearate
The short version
Span 65 — the lowest-HLB sorbitan ester, a chocolate-bloom suppressant.
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 sorbitan with three stearic-acid molecules (vs. the mono-stearate Span 60). The triester gives the lowest HLB (~2.1) of the Span family and the most lipophilic character.
How it's used
Used in chocolate confectionery and candy coatings as a bloom inhibitor — slows the fat-recrystallization that produces white surface mottle on stored chocolate. Also in some icings and compound coatings for similar stability functions.
Safety profile
ADI of 25 mg/kg body weight (combined sorbitan esters). Hydrolyzed in digestion to sorbitol and stearic acid.
Physical & chemical properties
Cream-colored to tan waxy beads or flakes. Insoluble in cold water; soluble in oils.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.