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Dispersing Wetting Dry Yeast Food Grade Gemulsifier

Categories Food Grade Emulsifier
Brand Name: CARDLO
Model Number: SPAN60
Certification: ISO,HALAL,KOSHER
Place of Origin: Guangzhou
Price: USD1500-1700/MT
Payment Terms: L/C, T/T, MoneyGram
Supply Ability: 3000 MT per month
Delivery Time: 5-8 work days
Packaging Details: 25kg/Bag
Properties: Emulsification,Dispersion, Stability, Defoaming and Starch Anti-aging properties
Application: Ice Cream, Milk powder, Bread etc
Color: Milky white waxy solid powder
Pacakage: 25kg/Bag or 25kg/ barrel
CAS: 1338-41-6
EC NO.: 215-664-9
Shelf life: 12 Month
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    Dispersing Wetting Dry Yeast Food Grade Gemulsifier

    Food Emulsifiers :Sorbitan Monostearate SPAN60 for oils and fats

    Food emulsifier: Sorbitan Monostearate E491 SPAN with emulsifying, dispersing and wetting properties for Dry Yeast

    What is Sorbitan Monostearate?

    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.

    CAS NO: 1338-41-6 EC Number: 215-664-9 Formula: C24H46O6

    Quality index

    IndexSpan 20Span 40Span 60Span 80
    Appearance (20°C)Amber sticky liquidLight yellow waxLight yellow wax soildAmber to brown sticky oily liquid
    Acid value (mg KOH/g)≦7≦7≦10≦8
    Saponification value (mg KOH/g)155~170140~155147~157145~160
    Hydroxyl value (mg KOH/g)330~360270~305235~260193~210
    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

    How to use Sorbitan Monostearate (Span 60)

    For dry yeast, margarine, shortening, confectionery, chocolate,

    ApplicationBenefitSuggested dosage
    Dry yeastAs the carrier of active yeast. Promotes dry yeast performance (shape and bio-activity after hydration).10%-15% of water,1% of dry yeast
    MargarineMaintains fine and stable water-oil dispersion. Improves plasticity. Prevents splashing during frying.1-1.5%
    ShorteningAdjusts oil crystal. Improves stability and whipping strength1-1.5%
    Whipping creamShortens whipping time. Improves foam volume and structure. Creates a nice and stiff foams.0.2-0.5%, usually using with GMS and PGFE
    Coffee whitenerForms 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 emulsifierEnlarges cake volume. Improves cake texture and paste stability. Prolongs shelf life.3-5%, usually with GMS, PGFE and PGMS
    CakeEnlarges cake volume. Improves cake texture. Prolongs shelf life.0.5% of flour, usually using cake gel directly
    BreadEnlarges volume and improves texture.0.3% of flour, usually using mixed emulsified oils and fats
    Ice creamPromotes emulsifying if dairy fat. Prevents thick ice crystal. Improves mouth feel and shape retention. Increases bulging rate0.1-0.3%, usually with GMS
    Confections and chocolateImproves oils and fat dispersion. Decreases syrup viscosity and adjusts crystallization of confections.0.3-1%, usually with Tween 60
    Protein beveragePrevents delamination and sedimentation. Provides smooth mouth feel.0.3-0.6%, usually with GMS
    Solid drinksImproves water-solubility and strengthens whitening.0.2-0.3%
    DairyPromotes fats dispersion and prevents delamination.0.1-0.3%

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