• Natural Kosher Certificated Emulsifier Stabilizer For Shortening Sorbitan Monostearate
  • Natural Kosher Certificated Emulsifier Stabilizer For Shortening Sorbitan Monostearate
Natural Kosher Certificated Emulsifier Stabilizer For Shortening Sorbitan Monostearate

Natural Kosher Certificated Emulsifier Stabilizer For Shortening Sorbitan Monostearate

Product Details:

Place of Origin: Guangzhou, China
Brand Name: Cardlo
Certification: HALAL, KOSHER, ISO, SGS, FDA, FSSC, REACH
Model Number: SPAN60

Payment & Shipping Terms:

Minimum Order Quantity: 1 Ton
Price: USD2950- 3000 Per Ton
Packaging Details: 25 kg / Bag; 16 MT / 20' FCL ; 26 MT / 40' FCL
Delivery Time: 5-8 days
Payment Terms: L/C, T/T
Supply Ability: 6000 Tons Per Month
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Detail Information

Appearance: Yellowish Powder Purity: 100%
Function: Natural Food Stabilizer And Emulsifier Grade Standard: Food Grade
Certifications: ISO9001 / Kosher / Halal / GMP/ REACH/ FSSC Product Type: Emulsifier Stabilizer
Application: Health Care Supplement Supplier: Factory / Manufacturer
High Light:

Natural Kosher Certificated Emulsifier Stabilizer

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Sorbitan Monostearate Emulsifier Stabilizer

Product Description

Natural Kosher Certificated Stabilizer for Shortening Sorbitan Monostearate 

 

Natural Kosher Certificated Stabilizer for Shortening Sorbitan Monostearate

 

Description

 

Sorbitan monostearate (abbreviation SMS), or Span 60, is an emulsifier esterified from sorbitol and stearic acid with the European food additive number E491. This ingredient is mostly used in baking yeast by improving the activity of instant dry yeast when the yeast is rehydrated before use.

 

 

 

Application: 
 

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 and Shortening: 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.

 

 

 

Packing & Lead Time 

 

Packaging Details : 25kg per bag,,
                                16 Tons by 20F Container,,
                                26 Tons by 40F Container,,

Lead Time : About 5-8 days after comfirmation.

 

 

 

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