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Sorbitan Monostearate Sorbitan Fatty Acid Esters For Dry Yeast
Product Details:
| Place of Origin: | GUANGZHOU,CHINA |
| Brand Name: | CARDLO |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 TON |
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| Packaging Details: | 25 KG BAGS |
| Delivery Time: | 7-11 WORKDAYS |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 1000TON/ MONTH |
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Detail Information |
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| Type: | Emulsifiers,Stabilizers | Shelf Life: | 2 Years,24 Months |
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| Appearance: | White Powder,white To Off-white Solid | Grade: | Food Grade |
| Color: | Yellowish,White Color | Application: | Food |
| Origin: | China | Character: | POWDER |
| Highlight: | Sorbitan Monostearate For Dry Yeast,Sorbitan Esters Span 60 Food Emulsifier,Food Grade Sorbitan Monostearate |
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Product Description
Product Description
Sorbitan Monostearate Sorbitan Fatty Acid Esters For Dry Yeast
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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