Differences Between Span 20, Span 60, and Span 80 in Food Applications
Sorbitan esters, commonly referred to as the Span series, are widely used food emulsifiers, especially in formulations where oil plays a major role. Although Span 20, Span 60, and Span 80 belong to the same emulsifier family, their performance in food applications can differ significantly due to variations in fatty acid structure.
Span 20: Balanced Emulsification in Light Oil Systems
Span 20 (sorbitan monolaurate) is derived from lauric acid and offers moderate oil solubility. In food applications, it is often used when a relatively soft emulsifying effect is needed, such as in flavored oils or light fat-based systems. Its lower melting point allows for easier incorporation during processing.
Span 60: Structure and Stability in Solid Fat Applications
Span 60 (sorbitan monostearate) has a higher melting point compared to other sorbitan esters. This makes it suitable for applications involving solid or semi-solid fats, such as bakery shortenings or certain confectionery coatings. It helps improve structural stability and consistency during storage.
Span 80: Flexibility in Liquid Oil Formulations
Span 80 (sorbitan monooleate) is highly oil-soluble and is commonly applied in liquid oil systems. It is frequently selected for products like emulsified oils and fat-based flavor carriers, where fluidity and compatibility with unsaturated oils are critical. Many formulation references, including technical notes shared by ingredient suppliers such as CHEMSINO, highlight its versatility in oil-dominant systems.
Choosing the Right Span for Food Use
When selecting between Span 20, Span 60, and Span 80, formulators typically consider:
The physical state of the fat or oil
Processing temperature requirements
Desired texture and stability of the final product
Understanding these functional differences helps streamline emulsifier selection and reduces formulation trial time.
Final Notes
While all three sorbitan esters serve similar emulsifying purposes, their application performance varies depending on the food system. Matching the right Span type with the appropriate fat phase is key to achieving consistent and stable food products.