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Sorbitan Stearate  SPAN60

Published in:2016-06-30 Click volume:587

Quick Details

·         CAS No.: 1338-41-6

·         Other Names: Sorbitan stearate

·         MF: C24H46O6

·         EINECS No.: 215-664-9

·         Place of Origin: China (Mainland)

·         Type: Emulsifiers

·         Brand Name: FUCHUN

·         Model Number: Span 60

·         Appearance: White Powder

Packaging & Delivery

Packaging Details:

25 kg in paper-plastic compound bag with PE inner bag
17 tons without pallet or 14 tons with pallet/20'FCL

Delivery Detail:

Promptly

 

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)

 

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 (Composite paper-plastic bag )

Shelf life:12 Month

Storage condition:Store at cool and ventilate

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