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E491 Bakery Emulsifiers Sorbitan Stearate SPAN60 For Dry Yeast
Product Details:
| Place of Origin: | Guangzhou |
| Brand Name: | CARDLO |
| Certification: | ISO,HALAL,KOSHER |
| Model Number: | SP60 |
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 |
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| Properties: | Emulsification,Dispersion, Stability, Defoaming And Starch Anti-aging Properties | Application: | Ice Cream, Milk Powder, Bread Etc |
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| 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 | ||
| Highlight: | SPAN60 Bakery Emulsifiers,E491 Bakery Emulsifiers,Sorbitan Stearate Bakery Emulsifiers |
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Product Description
Sorbitan Monostearate SPAN60 CAS:1338416
E491 Sorbitan Stearate SPAN60 China Manufacturer For Dry Yeast
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
How is Sorbitan monostearate made?
Generally, sorbitan monostearate can be made from direct esterification of sorbitol and stearic acid. Sorbitan tristearate (E492) would be generated in the production if too much stearic acid is involved.
| 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 |
What’re the Uses of Sorbitan monostearate?
Sorbitan monostearate is used as an emulsifier, commonly together with polysorbates to keep water and oil mixed in many food products.
It is commonly used in instant dry yeast, fat and oil emulsions, desserts, food supplements, cake, spread, margarine, coffee whiteners, and so on.
The following are its main uses and functions in food:
- 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.
- Ice cream: promote emulsifying of dairy fat, prevent the formation of ice crystals, and improve the mouthfeel.
- Margarine: improve emulsion stability and reduce sandiness.
- Whipping cream: improve foam volume and contribute to a nice and stiff foam.
- Bread & Cake: increase the loaf volume and improve the texture of bread and cake.
- Confections and chocolate: stabilize the emulsion of oils and fats.
Meanwhile, it can be condensed with ethylene oxide to synthesize polyoxyethylene (20) sorbitan monostearate (polysorbate 60), which is also a food emulsifier.