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Sorbitan Monostearate Span 60 Sorbitan Fatty Acid Esters Food Emulsifier
Product Details:
| Place of Origin: | China |
| Brand Name: | CARDLO |
| Certification: | HALAL, KOSHER, ISO, SGS, FDA, FSSC, REACH |
| Model Number: | Span 60 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 MT |
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| Price: | Negotiate |
| Packaging Details: | 25 KG/BAG |
| Delivery Time: | 7-10 working days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 3000MT per month |
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Detail Information |
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| Application: | Food Emulsifier | Other Name: | Span 60 |
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| Appearance: | White Or Light Yellow Powder | EEC NO.: | E491 |
| Highlight: | Span 60 Sorbitan Fatty Acid Esters,Food Emulsifier Sorbitan Fatty Acid Esters |
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Product Description
Sorbitan Monostearate Span 60 Sorbitan Fatty Acid Esters Food Emulsifier
Span 60 Sorbitan Fatty Acid Esters E491 Food Emulsifier
Spans 60 is used in food and healthcare products as non-ionic surfactant with emulsifying, dispersing and wetting properties, also can be applied to synthetic fibers, metal machining fluid, leather industry, and as an emulsifier in coatings, pesticides, plastics, food and cosmetics industries.
It can be applied to protein beverage to prevent delamination and sedimentation, provides smooth taste feel.
Also can be applied to dairy products to promote fats dispersion and prevent delamination.
| 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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