Polyoxyethylene sorbitan monoesters

Polyoxyethylene sorbitan monoesters (examples in Table 8.22) are used to stabilize o/w emulsions. 

Such a dispersant formulation for dispersing oil contains a mixture of a sorbitan monoester of an aliphatic monocarboxylic acid, a polyoxyethylene adduct of a sorbitant monoester of an aliphatic monocarboxylic acid, a water-dispersible salt of a dialkyl sulfosuccinate, a polyoxyethylene adduct of a sorbitan triester or a sorbital hexaester of an aliphatic monocarboxylic acid, and a propylene glycol ether as solvent [311,312]. 

Polysorbates are surfactants that are pegylated derivatives of sorbitan monoesters (i.e., monolaurate, monopalmitate, monostearate, monooleate, or monoisostearate) or sorbitan triesters (i.e., tristearate or trioleate) and are available in many grades. Poly-sorbate 80, also known as Tween 80, is a mixture of polyoxyethylene 20 sorbitan monooleates and is a yellow viscous liquid at room temperature. Sorbitan monooleate, also known as Span 80, is a yellow viscous... 

Other food emulsifiers are made by transesterification of fatty acid methyl esters with poly glycerols, sorbitan, sucrose and stearoyl lactate (Figure 10.2). Sugar, sorbitan fatty esters and polyoxyethylene sorbitan esters are used to stabilize oil-in-water food emulsions. Optimum emulsification is achieved with combinations of emulsifiers. Margarines are made with a combination of monoglycerides and lecithin, and cake mixes with a mixture of monoglycerides and propylene glycol monoesters. 

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