|
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, chocolate、coffee 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%
|
Packing：25kg/Bag or
25kg/ barrel
Shelf life：12 Month
|
