• 1338-41-6 Sorbitan Monostearate E491 Sorbitan Stearate C24H46O6 SPAN60
1338-41-6 Sorbitan Monostearate E491 Sorbitan Stearate C24H46O6 SPAN60

1338-41-6 Sorbitan Monostearate E491 Sorbitan Stearate C24H46O6 SPAN60

Product Details:

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

Payment & Shipping Terms:

Minimum Order Quantity: 1MT
Price: USD27000-3600/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:

Sorbitan Monostearate E491

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1338-41-6 Sorbitan Monostearate E491

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E491 Sorbitan Stearate

Product Description

Emusifiers : Sorbitan Monostearate SPAN 60 Powder In Yeast

 

 

What is Sorbitan Monostearate?

 

Sorbitan monostearate is an ester of sorbitol and stearic acid.

 

The sorbitol end of the molecule is very soluble in water. The stearic acid end is soluble in fats. These properties make the molecule very good at making emulsions of oil and water.

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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

 

Application:

 

Sorbitan monostearate is primarily used as emulsifier to keep water and oils mixed, Sorbitan monostearate is used in the manufacture of food and healthcare products and is a nono-ionic surfactant with emulsifying,dispersing and wetting properties.

 

The following are its main used and functions in food:

1) Dry yeast: maintain the moisture, increase the shelf life of dry yeast. and help the rehydration of yeast cells before blended with other dough ingredients.

2)Ice cream: promote emulsifying of dairy fat, prevent the formation of ice crystals, and improve the mouthfeel.

3) Margarine: Improve emulsion stability and reduce sandiness.

4) whipping cream: improve foam volume and contribute to a nice and stiff foam.

5) Bread & Cake: improve the loaf volume and improve the texture of bread and cake.

6) Confection and chocolate: stabilize the emulsion of oils and fats.

 


How to use Sorbitan Monostearate (Span 60)

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

 

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