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E494 Sorbitan Monooleate is a nonionic emulsifier produced by esterifying sorbitan with oleic acid, and E494 Sorbitan Monooleate is used to stabilize emulsions, improve wetting, and support consistent texture in food and industrial applications.
E494 Sorbitan Monooleate is valued because E494 Sorbitan Monooleate provides strong interfacial activity in fat-rich systems and is especially effective for water-in-oil emulsions, and E494 Sorbitan Monooleate is often used with polysorbates or other emulsifiers to optimize emulsion stability.
E494 Sorbitan Monooleate is typically supplied as a viscous amber liquid, and E494 Sorbitan Monooleate performance depends on fatty acid composition, processing temperature, and overall formulation design.
CAS Number: 1338-43-8
EC Number: 215-665-4
Molecular Formula: Approximate mixture (commonly represented as C24H44O6; composition dependent)
Molecular Weight: Approximate (commonly ~428.60 g/mol; composition dependent)
Synonyms: E494 Sorbitan Monooleate, Sorbitan Monooleate, Span 80 (common naming), Sorbitan Oleate, Sorbitan Ester of Oleic Acid, Sorbitan Monooleate Emulsifier, Sorbitan Monooleate Food Additive, Nonionic Emulsifier E494, E494, Sorbitan Monooleate Surfactant, Span-80, Sorbitan Monooleate Stabilizer, E494 Sorbitan Monooleate, Sorbitan Monooleate, Sorbitan Mono Oleate, Sorbitan Mono-Oleate, Sorbitan Oleate, Sorbitan Monooctadecenoate, Sorbitan Monoester of Oleic Acid, Sorbitan Ester of Oleic Acid, Oleic Acid Sorbitan Ester, Sorbitan Oleic Acid Ester, Sorbitan Oleate Ester, Sorbitan Monooleic Ester, Monooleate of Sorbitan, Sorbitan Octadecenoate, Sorbitan Octadecenoic Acid Ester, Sorbitan Monoester Oleate, Sorbitan Monooleate Emulsifier, Sorbitan Monooleate Food Grade, Sorbitan Monooleate Technical Grade, Sorbitan Monooleate Pharmaceutical Grade, Sorbitan Monooleate Cosmetic Grade, Sorbitan Monooleate Industrial Grade
APPLICATIONS
E494 Sorbitan Monooleate is used in margarine and spreads to stabilize water-in-oil emulsions and prevent phase separation.
E494 Sorbitan Monooleate is incorporated into shortenings to improve plasticity and consistent processing behavior.
E494 Sorbitan Monooleate is used in fat-based fillings to stabilize structure and improve mouthfeel.
E494 Sorbitan Monooleate is used in chocolate and compound coatings to improve flow, reduce viscosity, and support stable fat crystallization behavior in compatible systems.
E494 Sorbitan Monooleate is incorporated into confectionery fillings to improve emulsification and reduce oil separation.
E494 Sorbitan Monooleate is used in chewy candies to improve texture and reduce stickiness in compatible formulations.
E494 Sorbitan Monooleate is used in emulsified sauces and dressings to stabilize oil phase and prevent separation when used in suitable emulsifier blends.
E494 Sorbitan Monooleate is incorporated into mayonnaise-type products in selected formulations to support stable emulsion structure.
E494 Sorbitan Monooleate is used in flavor emulsions to maintain homogeneity and improve dispersion of oil-soluble flavors.
E494 Sorbitan Monooleate is used in bakery products to improve batter emulsification and support consistent crumb texture.
E494 Sorbitan Monooleate is incorporated into cake mixes to stabilize fat dispersion and improve volume.
E494 Sorbitan Monooleate is used in baked goods to improve softness and texture stability during storage.
E494 Sorbitan Monooleate is used in ice cream and frozen desserts to improve fat destabilization control and texture stability in compatible emulsifier systems.
E494 Sorbitan Monooleate is incorporated into whipped toppings to support foam stability and improve whipping performance.
E494 Sorbitan Monooleate is used in dairy and non-dairy creamers to stabilize fat emulsions and prevent creaming.
E494 Sorbitan Monooleate is used as a wetting agent to improve dispersion of powders and pigments in fat-rich systems.
E494 Sorbitan Monooleate is incorporated into instant mixes to improve reconstitution and reduce floating of fat-containing particles.
E494 Sorbitan Monooleate is used in spray-dried flavor encapsulation systems to support stable emulsification before drying.
E494 Sorbitan Monooleate is used in food-grade release agents to reduce sticking during processing.
E494 Sorbitan Monooleate is incorporated into edible coatings to improve film flexibility and surface wetting.
E494 Sorbitan Monooleate is valued because E494 Sorbitan Monooleate provides multifunctional nonionic emulsification and wetting performance that supports stable textures and consistent processing across many food applications.
E494 Sorbitan monooleate is used in margarine production to control water droplet size and texture.
E494 Sorbitan monooleate supports smooth spreadability and stable structure.
E494 Sorbitan monooleate helps improve resistance to temperature cycling in some spreads.
E494 Sorbitan monooleate is used in low-fat spreads to improve emulsion stability in some designs.
E494 Sorbitan monooleate supports stable texture and reduced oil separation.
E494 Sorbitan monooleate helps maintain consistent mouthfeel in reduced-fat spreads.
E494 Sorbitan monooleate is used in shortening to improve performance and emulsification in some applications.
E494 Sorbitan monooleate supports uniform fat crystallization behavior in selected systems.
E494 Sorbitan monooleate helps improve consistency of shortening-based products.
E494 Sorbitan monooleate is used in bakery as an emulsifier to improve dough handling in some formulations.
E494 Sorbitan monooleate supports improved machinability and reduced stickiness.
E494 Sorbitan monooleate helps improve uniformity of baked product texture.
E494 Sorbitan monooleate is used in cakes and muffins to improve batter stability in some formulations.
E494 Sorbitan monooleate supports improved air incorporation and stable emulsion in batter.
E494 Sorbitan monooleate helps improve volume and crumb structure.
E494 Sorbitan monooleate is used in whipped toppings to stabilize emulsions and foams in some formulations.
E494 Sorbitan monooleate supports stable fat globule behavior for foam formation.
E494 Sorbitan monooleate helps improve overrun and foam stability during storage.
E494 Sorbitan monooleate is used in non-dairy creamers to emulsify oils and improve dispersion.
E494 Sorbitan monooleate supports stable whitening and mouthfeel in creamer systems.
E494 Sorbitan monooleate helps reduce oil separation in liquid and powdered creamers.
E494 Sorbitan monooleate is used in ice cream to improve fat destabilization control in some formulations.
E494 Sorbitan monooleate supports stable air cell structure and smoother texture.
E494 Sorbitan monooleate helps reduce coarseness and improves melt behavior.
E494 Sorbitan monooleate is used in frozen desserts to improve emulsification and texture stability in some systems.
E494 Sorbitan monooleate supports reduced ice crystal growth by improving emulsion stability.
E494 Sorbitan monooleate helps maintain creamy mouthfeel during storage.
E494 Sorbitan monooleate is used in confectionery to emulsify fats and improve processing in some formulations.
E494 Sorbitan monooleate supports improved fat dispersion in fillings and coatings.
E494 Sorbitan monooleate helps reduce oil separation and improves mouthfeel.
E494 Sorbitan monooleate is used in chocolate fillings and praline creams to stabilize emulsions in some recipes.
E494 Sorbitan monooleate supports smooth texture and reduced fat bloom risk in some systems.
E494 Sorbitan monooleate helps improve shelf stability of fat-based fillings.
E494 Sorbitan monooleate is used in chewing gum base processing as a dispersing and processing aid in some applications.
E494 Sorbitan monooleate supports uniform distribution of flavors and softeners in gum base.
E494 Sorbitan monooleate helps improve consistency of gum texture.
E494 Sorbitan monooleate is used in beverage emulsions to stabilize flavor oils in some formulations.
E494 Sorbitan monooleate supports stable cloud emulsions in citrus beverages.
E494 Sorbitan monooleate helps prevent ring formation and creaming in beverage emulsions.
E494 Sorbitan monooleate is used in flavor concentrates to emulsify essential oils and improve dispersion.
E494 Sorbitan monooleate supports stable flavor delivery in syrup and concentrate systems.
E494 Sorbitan monooleate helps improve clarity or controlled cloud depending on formulation design.
E494 Sorbitan monooleate is used in sauces and dressings as an emulsifier in some formulations.
E494 Sorbitan monooleate supports stable oil-in-water emulsions when combined with higher HLB emulsifiers.
E494 Sorbitan monooleate helps reduce separation and improves mouthfeel in dressings.
E494 Sorbitan monooleate is used in mayonnaise-type systems to support emulsion stability in some formulations.
E494 Sorbitan monooleate supports improved texture and reduced oiling-off.
E494 Sorbitan monooleate helps maintain stable viscosity during storage.
E494 Sorbitan monooleate is used in powdered mixes to improve wetting and dispersibility of fat-containing powders.
E494 Sorbitan monooleate supports improved reconstitution in instant dessert and beverage mixes.
E494 Sorbitan monooleate helps reduce lumping during mixing with water.
E494 Sorbitan monooleate is used in instant soups and sauce mixes to improve emulsification upon reconstitution.
E494 Sorbitan monooleate supports stable dispersion of fats in prepared soups.
E494 Sorbitan monooleate helps improve mouthfeel and reduces oiling-off.
E494 Sorbitan monooleate is used in encapsulation processes to stabilize emulsions before spray drying.
E494 Sorbitan monooleate supports formation of stable droplets for microencapsulation.
E494 Sorbitan monooleate helps improve retention of flavors and lipophilic actives in dried powders.
E494 Sorbitan monooleate is used in pharmaceutical formulations as a nonionic emulsifier in some products.
E494 Sorbitan monooleate supports solubilization and dispersion of lipophilic actives.
E494 Sorbitan monooleate helps improve stability of suspensions and emulsions.
DESCRIPTION
E494 Sorbitan Monooleate is a sorbitan ester emulsifier derived from sorbitol dehydration products and oleic acid, and E494 Sorbitan Monooleate is used as a nonionic surfactant in food systems.
E494 Sorbitan Monooleate has a relatively low HLB, and this makes E494 Sorbitan Monooleate especially useful for stabilizing water-in-oil emulsions or as a co-emulsifier in oil-in-water systems depending on blend design.
E494 Sorbitan Monooleate is often combined with higher-HLB emulsifiers such as polysorbates to build robust emulsifier systems with improved stability and desired droplet size control.
E494 Sorbitan Monooleate can improve wetting and dispersion, and this helps powders distribute more uniformly and improves consistency in fat-based mixes.
E494 Sorbitan Monooleate is stable under typical food processing conditions, but E494 Sorbitan Monooleate performance depends on temperature and shear during emulsification.
E494 Sorbitan Monooleate should be used according to applicable food additive regulations and good manufacturing practices for the target market.
E494 Sorbitan Monooleate is typically supplied as a viscous amber liquid, and E494 Sorbitan Monooleate may thicken at lower temperatures, so gentle warming can improve handling.
E494 Sorbitan Monooleate should be stored in tightly closed containers in a cool, dry place away from strong odors.
E494 Sorbitan Monooleate should be protected from excessive heat and direct sunlight to maintain consistent quality.
E494 Sorbitan monooleate is a nonionic surfactant produced by esterifying sorbitan with oleic acid.
E494 Sorbitan monooleate is typically a viscous liquid or semi-solid depending on grade and temperature.
E494 Sorbitan monooleate has a low HLB value and is commonly used to stabilize water-in-oil emulsions.
E494 Sorbitan monooleate is often blended with polysorbates to create balanced emulsifier systems for oil-in-water emulsions.
E494 Sorbitan monooleate is selected based on HLB requirements of the formulation and desired emulsion type.
E494 Sorbitan monooleate can improve wetting and dispersion of oils in water-based systems when used in blends.
E494 Sorbitan monooleate is used in foods, pharmaceuticals, personal care, and industrial formulations where nonionic emulsification is needed.
E494 Sorbitan monooleate should be stored in tightly closed containers away from excessive heat and moisture to protect quality.
E494 Sorbitan monooleate is valued for versatile emulsification, formulation compatibility, and broad usefulness across multiple industries.
PROPERTIES
Common Name: E494 Sorbitan Monooleate
Chemical Type: Nonionic surfactant; sorbitan fatty acid ester; emulsifier
Appearance: Amber to dark amber viscous liquid
Odor: Mild characteristic fatty odor
Taste: Neutral to slightly fatty (food-use levels)
HLB Value: ~4.3 (typical)
Solubility: Insoluble in water; dispersible in water; soluble in oils and many organic solvents (grade dependent)
Melting Range: Typically below room temperature; may thicken in cool conditions (grade dependent)
Density: ~0.98–1.05 g/cm³ (typical; grade dependent)
Stability: Stable under normal storage and typical food processing conditions
Storage Temperature: 15–30°C, tightly closed, dry
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if vapors or mists are inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing heated vapors or aerosols during processing.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs.
Never give anything by mouth to an unconscious person.
Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid contact with eyes and avoid prolonged skin contact.
Warm gently if needed for easier pumping and dosing, and avoid overheating.
Ventilation:
Use general ventilation for normal handling.
Use local exhaust if heating generates mists or vapors.
Avoid aerosol formation in enclosed spaces without adequate airflow.
Storage:
Store in tightly closed containers in a cool, dry place.
Protect from direct sunlight and excessive heat to prevent oxidation and quality changes.
Keep away from strong oxidizers and strong odors to maintain product quality.
Spill and Leak Procedures:
Contain and wipe up spills promptly because surfaces can become slippery.
Wash down residue with water and remove slick films from floors.
Dispose of waste according to local regulations and facility procedures.
Handling Precautions:
Optimize emulsifier blends by pairing E494 Sorbitan Monooleate with higher-HLB surfactants when stable oil-in-water emulsions are required.
Control processing temperature because E494 Sorbitan Monooleate viscosity and dispersibility depend on temperature.
Rotate stock using FIFO practices to maintain consistent quality and predictable emulsification performance.
