Sorbitan Monostearate (SMS) - E 491

Sorbitan Monostearate (SMS), designated as the food additive E 491, is a lipophilic, non-ionic emulsifier presented as a cream yellowish bead. It is widely used for its stabilizing, texture-modifying, and anti-staling properties.

Key Functions and Benefits

SMS provides critical functional enhancements across multiple food categories, particularly in baked goods and fat-based products:

Yeast and Dough Performance: It significantly increases the performance of dry yeast, ensuring yeast activity is maintained. Furthermore, it strengthens the dough, which ultimately improves end product quality in baked goods. Shelf-Life and Texture (Bakery): It acts to extend the shelf life of bakery items and helps to eliminate dispersion and spillage (weeping/syneresis) in the final product. Crystallization Control: SMS prevents crystallization in liquid oils and eliminates sandiness (grittiness) in margarine, resulting in a smoother mouthfeel. Gelling and Stability: Due to its liquid retention capacity and gelling properties, it is a key ingredient in jellies and marmalades. Elimination of Bloom: It enables the creation of high-quality products by eliminating fat bloom (or sugar bloom) in chocolates. Applications

This versatile emulsifier is used extensively in products requiring stability, texture control, and improved shelf life:

Bakery: Bakery products and baker's yeast. Confectionery: Decoration and covering materials, cocoa-based candies, and chocolates. Fats and Emulsions: Oil emulsions and cream mixtures. Desserts & Spreads: Desserts, jelly and marmalade, chocolates