Sorbitan Fatty Acid Esters (Span)

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Description

Spans are used in the manufacture of food and healthcare products as non-ionic surfactant with emulsifying, dispersing and wetting properties. They also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries.

Quality index:

Index

Sorbitan monolaurate (Span 20)

Sorbitan monopalmitate (Span 40)

Sorbitan monostearate (Span 60)

Sorbitan monooleate (Span 80)

Appearance (20°C)

Amber sticky liquid

Light yellow wax

Light yellow wax soild

Amber to brown sticky oily liquid

Acid value (mg KOH/g)

7

7

10

8

Saponification value (mg KOH/g)

155~170

140~155

147~157

145~160

Hydroxyl value (mg KOH/g)

330~360

270~305

235~260

193~210

Residue on ignition (w/%)

0.5

0.5

0.5

0.5

Water (w/%)

1.5

1.5

1.5

2.0

Pb (mg/kg)

2

2

2

2

As ( mg/kg)

3

3

3

3

 

EEC No.: 491

Application of Sorbitan Monostearate (Span 60)

For dry yeast, margarine, shortening, confectionery, chocolatecoffee whitener and other food processing.

 

 

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%

 

Packing25kg/Bag or 25kg/ barrel

Shelf life12 Month

 


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