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Food Grade Sorbitan Monostearate SP60 Bakery Emulsifiers White Powder
Product Details:
| Place of Origin: | GUANGZHOU,CHINA |
| Brand Name: | CARDLO |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 TON |
|---|---|
| Packaging Details: | 25 KG BAGS |
| Delivery Time: | 7-11 WORKDAYS |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 1000TON/ MONTH |
|
Detail Information |
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| Type: | Emulsifiers,Stabilizers | Shelf Life: | 2 Years,24 Months |
|---|---|---|---|
| Appearance: | White Powder | Grade: | Food Grade |
| Color: | Yellowish,White Color | Origin: | China |
| Character: | POWDER | ||
| Highlight: | SP60 Bakery Emulsifiers,SP60 Bakery Emulsifiers White Powder,Food Grade Sorbitan Monostearate Powder |
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Product Description
Product Description
SP60 Bakery Emulsifiers
Product Description
Sorbitan Monostearate SP60
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,
|
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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