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Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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Brand Name :	Vivid
Model Number :	SPAN60
Certification :	ISO ,HALAL,KOSHER, FSSC22000
Price :	Please contact sales person
Payment Terms :	Please contact sales person
Supply Ability :	15,000kgs/ container
Delivery Time :	40 to 50days

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Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

Food Ingredients Supplier Sorbitan Monostearate SPAN60 Bakery Emulsifier And Stabilizer

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.

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

Sorbitan Tristearate specification

Acid value (mg KOH/g)	≤15.0
Saponification value (mg KOH/g)	176-188
Hydroxyl value (mg KOH/g)	66-80 or as required
Arsenic(As, mg/kg)	≤3
Heavy metal (As Pb, mg/kg)	≤1

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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%

Product Tags:

SPAN60 Bakery Emulsifiers

Sorbitan Monostearate Bakery Emulsifiers

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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