Sorbitan Monostearate -E491 SMS CAS# 1338-41-6 C24H46O6

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

Inquire Now

Product Description

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%