Sorbitan Mono Laurate Product Description
Sorbitan Mono Laurate, also known as Span 20, is a non-ionic surfactant derived from sorbitol and lauric acid. It is a yellowish to brownish viscous liquid or waxy solid at room temperature, depending on its formulation. This compound is widely used in various industries due to its emulsifying, stabilizing, and surfactant properties. Sorbitan Mono Laurate is particularly effective in forming stable emulsions, making it a popular choice in food, cosmetic, and pharmaceutical applications.
Key Features:
- Emulsifying Agent: Helps in the formation and stabilization of emulsions.
- Non-Ionic: Does not carry a charge, making it compatible with a wide range of other ingredients.
- Versatile: Suitable for use in various formulations, including creams, lotions, and food products.
Common Uses:
- Food Industry: Used as an emulsifier in baked goods, margarine, and dressings.
- Cosmetics: Employed in creams, lotions, and other personal care products for its emulsifying properties.
- Pharmaceuticals: Acts as a stabilizer in ointments and topical formulations.
- Industrial Applications: Utilized in the production of paints, coatings, and adhesives.
Technical Data
| Property | Specification |
|---|---|
| Chemical Name | Sorbitan Mono Laurate |
| CAS Number | 1338-39-2 |
| Molecular Formula | C18H36O6 |
| Molecular Weight | 348.48 g/mol |
| Appearance | Yellowish to brownish viscous liquid or waxy solid |
| HLB Value | 8.6 |
| Solubility | Soluble in oils; insoluble in water |
| pH (1% solution) | 5.0 – 7.0 |
| Flash Point | > 200 °C |
| Storage Conditions | Store in a cool, dry place away from direct sunlight |
Benefits of Sorbitan Mono Laurate:
- Stability: Enhances the stability of emulsions, preventing separation.
- Compatibility: Works well with a variety of other surfactants and ingredients.
- Safety: Generally recognized as safe (GRAS) for use in food applications.
Conclusion
Sorbitan Mono Laurate is a versatile and effective emulsifier that finds applications across multiple industries. Its ability to stabilize emulsions and compatibility with various formulations make it an essential ingredient in food, cosmetics, and pharmaceuticals.