Span 80 Sorbitan Monooleate
HLB 4.3 places Span 80 firmly on the oil-soluble side, which is what makes it the reference emulsifier for water-in-oil systems such as margarine, chocolate coatings and cosmetic creams.
Key Specifications
| CAS number | 1338-43-8 |
|---|---|
| E number | E494 |
| HLB | 4.3 |
| Saponification value | 145-160 mg KOH/g |
| Acid value | ≤ 8 mg KOH/g |
| Form | Viscous liquid |
The standard W/O emulsifier
HLB 4.3 places Span 80 firmly on the oil-soluble side, which is what makes it the reference emulsifier for water-in-oil systems such as margarine, chocolate coatings and cosmetic creams. Paired with a high-HLB partner it gives a stable emulsion pair.
Chocolate bloom control
In chocolate and compound coatings, Span 80 at 0.3-0.5 percent slows fat bloom by interfering with polymorphic transition of cocoa butter at the surface.
Typical Applications
- Margarine and spreads — Combined with a high-HLB co-emulsifier for a stable W/O system.
- Ice cream — 0.1-0.3 percent improves overrun and gives a drier, more extrudable body.
Frequently Asked Questions
Span 80 or Span 60?
Span 80 is liquid and easier to handle; Span 60 gives a firmer gel structure and is preferred in some bakery systems.
Can it be used alone?
Rarely. W/O emulsions normally need a low-HLB and a high-HLB emulsifier pair for stability.
What is the typical dosage?
0.1-0.5 percent of the fat phase, depending on the system.
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