Sorbitan Monolaurate (SML) - E 493

Sorbitan Monolaurate (SML), designated as the food additive E 493, is a versatile, non-ionic emulsifier and stabilizer, typically appearing as a cream yellowish bead. It is valued for its ability to modify texture and control moisture migration.

Key Functions and Benefits

SML offers functional enhancements across a broad spectrum of food categories, focusing on texture, consistency, and stability:

Texture and Consistency: It increases the performance of jelly, marmalade, and confectionery by softening the consistency of the final product. It also provides desirable consistency in milk and cream mixtures. Ice Cream Quality: In ice cream, SML improves the volume and structure while crucially preventing ice formation (controlling crystal size), leading to a smoother texture. Chewing Gum: It increases the softness of the gum and helps regulate its structure. Moisture Control: It helps to prevent the liquid release (syneresis) of the final product, enhancing shelf stability. ·        Elimination of Bloom: It enables the creation of high-quality products by eliminating fat bloom (or sugar bloom) in chocolates.

Applications

SML is utilized in products requiring texture control, anti-crystallization properties, and emulsion stability:

Confectionery & Desserts: Jellies and marmalades, sugar-based confections, and desserts. Fats and Emulsions: Oil emulsions, milk and cream mixtures. Bakery & Yeast: Bakery products and baker 's yeast. ·        Fats and Emulsions: Oil emulsions and the elimination of sandiness in margarine.