Sorbitan Tristearate, Sorbitan Trioctadecanoate, Anhydrosorbitan Tristearate, STS, Span 65, E492, 26658-19-5

SORBITAN TRISTEARATE (SORBITAN TRISTEARATE / SPAN 65 / E492)

PRODUCT IDENTIFICATION INFORMATION

CHEMICAL STRUCTURE

    Sorbitan Tristearate (Span 65)
    
    Anhydrosorbitol Core
    Esterified with Three Stearic Acid (C₁₇H₃₅COOH) Molecules
    
                  C₁₇H₃₅COO
                       |
         CH₂-OOC-C₁₇H₃₅
         |              |
         O              CH-OOC-C₁₇H₃₅
         |              |
    CH₂-O-C-CH₂         CH
         |              |
        CHOH            CH₂OH
         |
        CH₂OH
    
    Sorbitol Derivative
    Esterified with Three Stearic Acid Molecules
    Non-Ionic Surfactant
    Waxy Solid Form
    Food and Cosmetic Emulsifier

Molecular Formula: C₆₀H₁₁₄O₈
Chemical Class: Sorbitan Ester (Non-Ionic Surfactant)
HLB Value: ~2.1 (Low HLB → W/O emulsions)
Physical Form: Waxy solid
Color: Light cream to tan

SECTION 1: CHEMICAL IDENTITY AND DEFINITION

SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 3: FUNCTIONAL PROPERTIES

SECTION 4: APPLICATION AREAS

4.1 Food Industry

4.2 Cosmetics and Personal Care

4.3 Industrial Applications

SECTION 5: SPAN SERIES COMPARISON TABLE

SECTION 6: TECHNICAL SPECIFICATIONS

SECTION 7: TOXICOLOGICAL PROFILE

SECTION 8: GHS CLASSIFICATION AND LABELING

GHS Classification (in compliance with CLP and UN GHS):

Note: Considered safe as food additive. No health risks under normal use conditions.

Signal Word: Signal word not required

Hazard Pictograms: May not be required

SECTION 9: STORAGE AND SHELF LIFE

SECTION 10: PACKAGING OPTIONS

SECTION 11: TRANSPORT INFORMATION

SECTION 12: OTHER NAMES AND SYNONYMS

SECTION 13: SUMMARY TABLE

SECTION 14: CRITICAL WARNINGS AND BEST PRACTICES

CRITICAL WARNINGS:

1. Considered safe as food additive by EFSA and FDA (within established limits).

2. High doses may cause mild effects on the digestive system.

3. Usage amount is limited according to product type and country regulations.

4. Low HLB value (~2.1) makes it ideal for W/O emulsions.

5. Anti-bloom agent prevents fat crystallization on chocolate surfaces.

6. No health risks under normal use conditions.

BEST PRACTICE RECOMMENDATIONS:

7. Chocolate Production:
Use as anti-bloom agent and emulsifier. Prevents fat crystallization, provides glossy appearance.

8. Margarine Production:
Use as emulsifier and stabilizer. Keeps water and oil phases stable.

9. Cosmetic Formulations:
Use to form W/O emulsions. Use as thickening agent in creams and lotions.

10. Aerosol Sprays:
Use as dispersing agent. Ensures uniform distribution of particles.

11. Use:
Usage amount should be adjusted according to product type and country regulations.

12. Storage:
Store in cool, dry and well-ventilated areas. Protect from direct sunlight.

APPLICATION RECOMMENDATIONS AND LIMITATIONS:

RECOMMENDED STORAGE CONDITIONS:

LEGAL DISCLAIMER:

The information provided in this document is based on our current knowledge and experience and is provided in good faith; however, since all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing suitability for their own applications. For complete safety, storage, use, handling, disposal and regulatory compliance information, reference should be made to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.