• Sorbitan Monostearate Span 60 Sorbitan Fatty Acid Esters Food Emulsifier
  • Sorbitan Monostearate Span 60 Sorbitan Fatty Acid Esters Food Emulsifier
  • Sorbitan Monostearate Span 60 Sorbitan Fatty Acid Esters Food Emulsifier
Sorbitan Monostearate Span 60 Sorbitan Fatty Acid Esters Food Emulsifier

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
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

Application: Food Emulsifier Other Name: Span 60
Appearance: White Or Light Yellow Powder EEC NO.: E491
High Light:

Span 60 Sorbitan Fatty Acid Esters

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Food Emulsifier Sorbitan Fatty Acid Esters

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.

Sorbitan Monostearate Span 60 Sorbitan Fatty Acid Esters Food Emulsifier 0

 

Also can be applied to dairy products to promote fats dispersion and prevent delamination. 

Sorbitan Monostearate Span 60 Sorbitan Fatty Acid Esters Food Emulsifier 1

 

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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