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Sorbitan Monosearate SPAN 60 Perfect Food Additives For Dairy Products Increasing Stability And Emulsification
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | FDA, HALAL, ISO9001, FCCS22000, Kosher |
| Model Number: | Span 60 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 Ton |
|---|---|
| Price: | USD 2,000--2,500/ton FOB China Port |
| Packaging Details: | 25 Kg/Bag |
| Delivery Time: | Within 2 Weeks Upon Receiving L/C or Full Pre-Payment |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 2,000 Tons Per Month |
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Detail Information |
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| Appearance SPAN60: | Light Yellow Powder Solid | Appearance SPAN80: | Amber Colored Viscous Liquid |
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| CAS Number: | 1338-41-6 | Hill Formula: | C₂₄H₄₆O₆ |
| Highlight: | Sorbitan Monosearate Food Additives,Food Additives For Dairy Products |
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Product Description
Sorbitan Monosearate SPAN 60: Perfect Food Additives for Dairy Products Increasing Stability and Emulsification
Introducing SPAN60:
Sorbitan Monostearate SPAN60 is a versatile dairy emulsifier and stabilizer. This high-quality ingredient is speicifcally designed to enhance the texture, staility, and shelf life of dairy products. Span60 ensures smooth and creamy consistency, prevents separation, and improves emulsion properties. It's an essential tool for achieving optimal product quality in a wide range of dairy applications. Elevate your dairy creation with Span60 and experience enhanced stability and superior texture.
| 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% |
Guangzhou Cardlo Biochemical Technological Co., Ltd. has been established by Hong Kong Cardlo Group in 2005, which has been a leading manufacturer for food additives in China. Cardlo has specialized in Distilled Glycerin Monostearate and kept endeavoring to do it better and better. The production capability of Cardlo has reached 30,000 Metric tons yearly now.
Cardlo has been a well-known brand and a certificated enterprise with FDA, HALAL, ISO22000, Kosher and so on. All the products of Cardlo are comply with the GB15612-1995 national standard.
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