• E471 Sorbitan Fatty Acid Esters For Instant Noodles
E471 Sorbitan Fatty Acid Esters For Instant Noodles

E471 Sorbitan Fatty Acid Esters For Instant Noodles

Product Details:

Place of Origin: Guangzhou, China
Brand Name: CARDLO

Payment & Shipping Terms:

Minimum Order Quantity: 1TON
Packaging Details: 25KG BAG
Delivery Time: 7-11 WORKDAYS
Payment Terms: L/C, T/T
Supply Ability: 1000ton/ month
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Detail Information

Shelf Life: 2 Years,24 Months Grade: Food Grade
Application: Food Origin: China
Type: Emulsifiers
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E471 Sorbitan Fatty Acid Esters


Cakes Sorbitan Fatty Acid Esters

Product Description

Product Description

E471 Sorbitan Fatty Acid Esters

Product Description


Anti Fogging Agent Distilled Monoglycerides 99% Emulsifier for Baking






Distilled monoglyceride is made with natural vegetable oil and fat, which is the most widely applied food emulsifier. Molecularly Distilled Glycerin Monostearate (GMS) is made with natural vegetable oil and fat, which is the most widely applied food emul-sifier. Cardlo is DM-99 GMS is produced by Germany six-stage distillation equipment. It has higher mono-stearate content (> 99%).

Distilled Diglycerine ester is where diglycerine reacts with fatty acids and its monoester content is heightened by distillation.
One molecule of diglycerine is bound with one molecule of fatty acid in a chemical formula of distilled diglycerine ester. There are three hydroxyl groups, therefore it possesses more hydrophilic properties than monoglyceride which is the most used in the world.



  Distilled Diglycerol Monostearate Decaglycerol Monolaurate Decaglycerol Moooleate Decaglycerol Monostearate Tetraglycerol Monostearate Tetraglycerol Moooleate Tetraglycerol Polyricinoleate
Type DS-100A J-0021 J-0381 J-0081H J-4081 J-4581 PR-100
Physical form plastic viscous paste hydrated paste small beads viscous paste
Acid value (max.) 3 6 1 10 12 3
Iodine value 2 max. 3 max. 23 - 33   3 max. 38 - 58 72 - 103
Saponification value 120 - 135 60 - 72 55 - 67 21 - 26 136 - 160 120 - 150  
Hydroxyl value             75 - 100
HLB (calculated)         5.6 6.3  
Applications effective as o/w emulsifier, excellent alpha-ending emulsifier, alpha-crystalline stabilizer for sponge cake foaming gel. effective as o/w emulsifier.
aerated food with high fat content cakes and sponges, certain types of margarine and other emulsions.
effective as o/w emulsifier. excellent viscosity reducer for chocolate.


1. Breads

Function: improves crumb softness, provides a fine and uniform crumb structure, reduces staling rate

Dosage: 0.3%-0.8% of flour


2. Cakes

Function: Enlarge volume, improve texture, prolong the shelf life

Dosage: 3%-10% of oil


3. Biscuit

Function: Improve process properties, prevent oil separating out and make the dough easy to off- module

Dosage: 1.5%-2% of oil


4. Instant noodles

Function: Improve process properties, decrease oil absorbing and cooking lost

Dosage: 0.1%-0.2% of flour


5. Extrusion snacks

Function: Improve process properties, increase swelling rate, provide a fine and uniform crumb structure, reduce staling rate

Dosage: 0.1%-0.2% of flour


6. Caramels, toffees and chocolate

Function: reduce stickiness and sugar crystallization, thus improve the eating quality

Dosage: 1.5%-2% of oil


7. Chewing gum

Function: Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA

Dosage: 0.3%-0.5% of base


8. Meat products

Function: Help fat disperse and combine with water and starch, prevent starch aging

Dosage: 0.1%-1.0% of total products


Packing & Shipping


Packaging Details : 25kg per bag,,
16 Tons by 20F Container,,
26 Tons by 40F Container,,

Lead Time : large stocks for fast shipment , within 7 days after comfirm.

Port : Huangpu, Guangzhou


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