司班65，Span® 65；non-ionic

Span^® 65 is an oil-soluble surfactant. It is used as an emulsifier, stabilizer, and food additive (E number E492).[1] Span 65 emulsifier is broadly used for its capability to alter the crystal morphology and consistency of fats. It can be used as an anti-bloom agent in confectionery products comprising cocoa butter and cocoa butter substitutes. Hence, it acts as a possible controller of crystallization. Span 65 effectively stabilizes the polymorph β′ of margarine and changes the solid fat content (SFC). This boosts fusion profiles appropriate for the body temperature. Span 65 also helps in the generation of organogels.[2]

 

Span^® 65 has been used as a plasticizer candidate to study the plasticization, brittleness, and loading curve characteristics of pure carnauba wax.[3] It has also been used as an emulsifying agent to prepare flaxseed oil emulsions.[4]

 

Span is a registered trademark of Croda International PLC