Mayosperse 60
[CAS# 31075-24-8]

Identification

• Classification: Catalysts and additives >> Polymer
• Name: Mayosperse 60
• Synonyms: 1,2-Bis(dimethylamino)ethane-bis(2-chloroethyl) ether copolymer; Bis(2-chloroethyl) ether-N,N,N',N'-tetramethylethylenediamine copolymer; Bualta; Busan77; WSCP; Polydichloroethyl ether tetramethyl ethylene diamine
• Molecular Formula: (C₁₀H₂₄Cl₂N₂O)_n
• CAS Registry Number: 31075-24-8
• EC Number: 608-578-1

Safety Data

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Acute toxicity	Acute Tox.	4	H332
Chronic hazardous to the aquatic environment	Aquatic Chronic	1	H410
Acute toxicity	Acute Tox.	4	H302
Eye irritation	Eye Irrit.	2	H319
Specific target organ toxicity - single exposure	STOT SE	3	H335
Acute hazardous to the aquatic environment	Aquatic Acute	1	H400
Skin irritation	Skin Irrit.	2	H315

Discovery and Applications

Mayosperse 60 is a commercial name for a grade of sorbitan monostearate, a nonionic surfactant derived from the esterification of sorbitol and stearic acid. Sorbitan monostearate, including products marketed as Mayosperse 60, was developed in the mid-20th century as part of a broader effort to create emulsifiers for use in food, pharmaceutical, and cosmetic industries. The designation "60" typically corresponds to its hydrophilic-lipophilic balance (HLB) value, which is appropriate for forming water-in-oil emulsions.

The discovery of sorbitan esters can be traced to advances in food chemistry and industrial emulsifier technology during the 1930s and 1940s. Researchers identified that esters of sorbitol offered desirable surface-active properties, including the ability to stabilize emulsions, reduce surface tension, and modify the rheology of dispersions. Sorbitan monostearate, due to its balance between hydrophilic and lipophilic groups, quickly gained acceptance as a versatile emulsifier.

Mayosperse 60, as a specific commercial product, has been widely utilized across multiple industries. In the food industry, it serves as an emulsifier in products such as margarine, baked goods, and confectionery. It helps to stabilize fat-in-water or water-in-fat emulsions, improving texture, shelf life, and consistency. Mayosperse 60 is particularly valuable in preventing oil separation and enhancing the aeration of batter and dough products, contributing to desirable crumb structure and mouthfeel.

In the pharmaceutical field, Mayosperse 60 is used as an excipient in oral and topical formulations. It acts as an emulsifying agent in creams, ointments, and suspensions, ensuring homogeneous distribution of active pharmaceutical ingredients. Its nonionic nature confers chemical stability and compatibility with a broad range of drugs and other formulation components.

The cosmetic and personal care industries have also adopted Mayosperse 60 extensively. It functions as an emulsifier and dispersing agent in lotions, creams, and makeup formulations. Its ability to stabilize oil-in-water and water-in-oil emulsions makes it suitable for a variety of products aimed at moisturizing, conditioning, and protecting the skin. Mayosperse 60 contributes to a smooth, non-greasy feel and enhances product spreadability.

In industrial applications, Mayosperse 60 is used in the formulation of lubricants, coatings, and agrochemical emulsions. It helps stabilize formulations where consistent dispersion of hydrophobic substances is required. The compound’s biodegradability and generally recognized as safe (GRAS) status in certain applications have supported its widespread adoption.

Production of Mayosperse 60 involves the dehydration of sorbitol to produce sorbitan, followed by esterification with stearic acid under controlled conditions. The resulting product is a mixture predominantly composed of sorbitan monostearate, along with minor amounts of other sorbitan esters. It typically appears as a waxy, off-white solid that melts at temperatures around 50-55°C. It is soluble in oils and dispersible in water to form stable emulsions.

The physicochemical properties of Mayosperse 60, such as its melting point, acid value, saponification value, and HLB, are critical parameters that determine its performance in different applications. Its HLB value, typically around 4.7, classifies it as suitable for stabilizing water-in-oil emulsions, although it can also be combined with other surfactants to create more complex emulsion systems.

Regulatory bodies such as the United States Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have evaluated sorbitan monostearate for safety in food and pharmaceutical use, leading to its approval for various applications within specified limits. It is considered to have low toxicity, with studies showing minimal irritation and sensitization potential under normal conditions of use.

Through its established history and versatile functionality, Mayosperse 60 continues to be a valuable emulsifier and surfactant in a wide range of products across food, pharmaceutical, cosmetic, and industrial sectors.

References

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