Sorbitan Tristearate ensures stable emulsions in chocolate, bakery, and dairy products while enhancing texture and consistency. This Span 65 emulsifier forms protective layers preventing fat droplet coalescence, maintaining uniform texture and stability. Widely used in bakery products, confectionery, and dairy applications, Span 65 stabilizes oil-in-water emulsions while extending shelf life and improving overall product quality. Industry Applications: Chocolate production, bakery emulsification, dairy stabilization, cosmetic formulation, and pharmaceutical applications.