• Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity
  • Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity
  • Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity
  • Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity
Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity

Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity

Product Details:

Place of Origin: Guangzhou
Brand Name: CARDLO
Certification: ISO,HALAL,KOSHER
Model Number: SPAN60

Payment & Shipping Terms:

Minimum Order Quantity: 1MT
Price: USD1000-1100/MT
Packaging Details: 25kg/Bag
Delivery Time: 5-8 work days
Payment Terms: L/C, T/T, MoneyGram
Supply Ability: 3000 MT per month
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Detail Information

Properties: Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties Application: Ice Cream, Milk Powder, Bread Etc
Color: Milky White Waxy Solid Powder Pacakage: 25kg/Bag Or 25kg/ Barrel
CAS: 1338-41-6 EC NO.: 215-664-9
Shelf Life: 12 Month
High Light:

1338-41-6 Sorbitan Monostearate

,

SPAN60 Sorbitan Monostearate

,

HALAL Sorbitan Fatty Acid Esters

Product Description

Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity

 

Magrgarine emulsifiers: Sorbitan Monostearate SPAN60 improving plasticity and preventing splashing

 

What is Sorbitan Monostearate?

Spans are used in the manufacture of food and healthcare products as non-ionic surfactant with emulsifying, dispersing and wetting properties. They also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries.

 

CAS NO: 1338-41-6 EC Number: 215-664-9 Formula: C24H46O6

 

Quality index

Index Span 20 Span 40 Span 60 Span 80
Appearance (20°C) Amber sticky liquid Light yellow wax Light yellow wax soild Amber to brown sticky oily liquid
Acid value (mg KOH/g) ≦7 ≦7 ≦10 ≦8
Saponification value (mg KOH/g) 155~170 140~155 147~157 145~160
Hydroxyl value (mg KOH/g) 330~360 270~305 235~260 193~210
Residue on ignition (w/%) ≦0.5 ≦0.5 ≦0.5 ≦0.5
Water (w/%) ≦1.5 ≦1.5 ≦1.5 ≦2.0
Pb (mg/kg) ≦2 ≦2 ≦2 ≦2
As ( mg/kg) ≦3 ≦3 ≦3 ≦3

How to use Sorbitan Monostearate (Span 60)

For dry yeast, margarine, shortening, confectionery, chocolate,

  Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity 0  Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity 1  Dry Yeast Ingredients : Sorbitan Monostearate SPAN60 Improving Plasticity 2

Application Benefit Suggested dosage
Dry yeast As the carrier of active yeast. Promotes dry yeast performance (shape and bio-activity after hydration). 10%-15% of water,1% of dry yeast
Margarine Maintains fine and stable water-oil dispersion. Improves plasticity. Prevents splashing during frying. 1-1.5%
Shortening Adjusts oil crystal. Improves stability and whipping strength 1-1.5%
Whipping cream Shortens whipping time. Improves foam volume and structure. Creates a nice and stiff foams. 0.2-0.5%, usually using with GMS and PGFE
Coffee whitener Forms a more uniform fat globule size distribution resulting in improved whitening effect and dissolves in water well. 0.5-1% of oil and fat, usually with GMS
Cake emulsifier Enlarges cake volume. Improves cake texture and paste stability. Prolongs shelf life. 3-5%, usually with GMS, PGFE and PGMS
Cake Enlarges cake volume. Improves cake texture. Prolongs shelf life. 0.5% of flour, usually using cake gel directly
Bread Enlarges volume and improves texture. 0.3% of flour, usually using mixed emulsified oils and fats
Ice cream Promotes emulsifying if dairy fat. Prevents thick ice crystal. Improves mouth feel and shape retention. Increases bulging rate 0.1-0.3%, usually with GMS
Confections and chocolate Improves oils and fat dispersion. Decreases syrup viscosity and adjusts crystallization of confections. 0.3-1%, usually with Tween 60
Protein beverage Prevents delamination and sedimentation. Provides smooth mouth feel. 0.3-0.6%, usually with GMS
Solid drinks Improves water-solubility and strengthens whitening. 0.2-0.3%
Dairy Promotes fats dispersion and prevents delamination. 0.1-0.3%

 

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