| Model: | Span 60 |
|---|---|
| Brand: | Fuchun |
| Origin: | Made In China |
| Category: | Chemicals / Food Additives |
| Label: | span 60 , food additive |
| Price: |
US $1.7
/ kg
|
| Min. Order: | 1000 kg |
| Last Online:25 Apr, 2016 |
Commodity: Sorbitan monostearate
CAS No.: 1338-41-6
MF: C24H46O6
Property: It is milky white or pale yellow powder, slice or particle. Its freezing point is 50-52 °C; soluble in water, >50 °C mineral oil and ethyl acetate; insoluble in cold water. It decentralizes in warm water, and it is anti-acid and heat resisting. The HLB value is 4.7.
Packing: 25kg /bag
Specification data: See the table below:
|
ITEMS |
SPECIFICATION |
|
Fatty Acids, % |
71~75 |
|
Polyols, % |
29.5~33.5 |
|
Hydroxyl value, mg KOH/g |
235~260 |
|
Saponification value, mg KOH/g |
147~157 |
|
Acid Value, mg KOH /g |
≤ 10.0 |
|
Water, % |
≤ 1.5 |
|
Heavy Metal, mg/kg |
≤ 0.001 |
|
Arsenic, mg/kg |
≤0.0003 |
Application: An emulsifier, defoaming, and flavoring dispersing agent.
| Application range | Function | S ested 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 etention.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% |
| Payment Terms: | TT |
|---|---|
