factory price food grade Sorbitan Monostearate SPAN 60 powder 1338416 E491 cas 1338-41-6

factory price food grade Sorbitan Monostearate SPAN 60 powder 1338416 E491 cas 1338-41-6

Product Description

Product Description
Product Description
Specifications
Very strong emulsifying dispersion and wetting effect.
Sorbitan monostearate soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect.
INS:491
Application:
For dry yeast,margarine,shortening,candy,chocolate,coffee mate and other food processing(as shown in the table)
itemsspecifications
Apearance:Light yellow powder or bulk solid (GB13481-2011)Span 60
Fatty acid (w/%) 71-75
Polyhydric alcohols (w/%) 29.5-33.5
Acid Value(as KOH)/(mg/g)<=10
Saponification Value (as KOH)/(mg/g) 147-157
Hydroxy Value (as KOH)/(mg/g) 235-260
Moisture (w/%) <=1.5
Arsenic (As)/(mg/kg) <=3
Lead (As)/(mg/kg)
<=2
Application range
Function
Suggested dosage
Dry yeast
Acts as the carrier of active yeast.Promotes dry yeast shape
and maintains the 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
with DMG and PGE
Coffee-mate
Gives a more uniform fat globule size distribution resulting
in improved whitening effect and dissloves in whater well.
0.5-1% of oil and fat,
usually with DMG
Cake emulsifier
Enlarges cake volume.Improves cake texture and paste stability.
Prolongs shelf life.
3-5%,usually with DMG,
PGE 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 DMG
Confections
and chocolate
Improves oils and fat dispersion.Decreases cyrup 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 DMG
Solid drinks
Improves water-solubility and strengthens whitening.
0.2-0.3%
Dairy
Promotes fats dispersion and prevents delamination
0.1-0.3%

Packing:25kg/Bag(craft paper bag )
Shelf life:12 Month
Storage condition:Store at cool and ventilate
Company Information
Packaging & Shipping
FAQ
1. What is the Min. Order quantity?
--Normal One ton.For other order quantity, please contact us.
2. Can the price negotiate?
--Yes.
3. What is the payment terms?
--L/C,T/T,Western Union,Cash.
4. What is your delivery lead-time?
--Fifteen days.


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