• Span 60 Powder Food Emulsifier Sorbitan Fatty Acid Esters For Bread additives
  • Span 60 Powder Food Emulsifier Sorbitan Fatty Acid Esters For Bread additives
Span 60 Powder Food Emulsifier Sorbitan Fatty Acid Esters For Bread additives

Span 60 Powder Food Emulsifier Sorbitan Fatty Acid Esters For Bread additives

Product Details:

Place of Origin: China
Brand Name: CARDLO
Certification: HALAL, ISO, SGS, FDA
Model Number: Span 60

Payment & Shipping Terms:

Minimum Order Quantity: 1 MT
Price: Negotiate
Packaging Details: 25kg/bag
Delivery Time: 7-10 business days
Payment Terms: L/C, T/T
Supply Ability: 3000MT per month
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Detail Information

Type: Emulsifiers,Stabilizers,Thickeners Appearance: White Powder
Shelf Life: 24 Months Application: Food Emulsifier
High Light:

Sorbitan Fatty Acid Esters For Bread

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Span 60 Powder Food Emulsifier

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Sorbitan Monostearate Food Emulsifier

Product Description

Sorbitan Esters Span 60 Food Emulsifier Sorbitan Fatty Acid Esters

 

 

EEC No.: 491

Application of Sorbitan Monostearate (Span 60)

For dry yeast, margarine, shortening, confectionery, chocolate,coffee whitener and other food processing.

 

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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