Span 65 Sorbitan Tristearate
Span 65 sits at the extreme lipophilic end of the sorbitan series, which makes it a poor emulsifier on its own but an effective fat-crystal modifier.
Key Specifications
| CAS number | 26658-19-5 |
|---|---|
| E number | E495 |
| HLB | 2.1 |
| Saponification value | 176-188 mg KOH/g |
| Acid value | ≤ 14 mg KOH/g |
| Form | Beads / powder |
HLB 2.1 is nearly pure oil solubility
Span 65 sits at the extreme lipophilic end of the sorbitan series, which makes it a poor emulsifier on its own but an effective fat-crystal modifier. Its main commercial use is retarding bloom in chocolate and compound coatings.
Why beads rather than liquid
The high melting point means it is supplied as beads for easy dry addition. It must be melted into the fat phase above 60 degrees C; adding it to the aqueous phase does nothing.
Typical Applications
- Chocolate bloom inhibition — 0.3-0.5 percent in the fat phase delays surface bloom during warm storage.
- Compound coating — Improves gloss retention where cocoa butter is partly replaced by vegetable fat.
Frequently Asked Questions
How is it different from Span 80?
Span 65 is a solid tristearate with much lower HLB, used for fat crystal work rather than emulsification.
Does it affect taste?
At 0.3-0.5 percent it is not detectable in chocolate.
What is the melting point?
Around 53-57 degrees C, so it must be melted into the fat phase.
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