E491-Sorbitan Monostearate Span 60 Used to Chocolate, Ice Cream, Dairy Products

Basic Info

Model NO.	Span 60
CAS No.	1338-41-6
Formula	C24h46o6
EINECS	215-664-9
Packaging Material	Paper
Storage Method	Normal
Shelf Life	>12 Months
Type	Span 60
Resource	Natural
Property	Non-ionic Emulsifiers
Key Words	Span 60
Application	Food
Use	Determined by The Practitioner
Characterist	Milky White or Pale Yellow Powder
Transport Package	25kg /Bag
Specification	FCC
Trademark	GengYang Chemical Materials
Origin	China
HS Code	3402130000
Production Capacity	100000 Mt/Year

Product Description

CHARACTERISTICS

It is milky white or pale yellow powder, slice or particle. Its freezing point is 50-52 °C; soluble in water, >50 °C mineral oil ; insoluble in cold water. It decentralizes in warm water, and it is anti-acid and heat resisting. The HLB value is 4.7. It has a slight characteristic smell.

Application

APPLICATION FIELD OR USES

·It is generally used as an emulsifier together with polysorbates. It is used to change crystallization of the oils.
·Fine bakery products
·Fine bakery products, decoration and coating materials
·Baker's yeasts
·Oil emulsions
·Milk and cream mixtures
·Gel marmelades
·Tahini halva varieties
·Cocoa based candies
·Chocolates
·Liquid mixtures of fruits and vegetables
·Sweets
·Sugar based candies
·Food supplements

HOW TO USE IT AND DOSAGE
It is determined by the practitioner according to intended use and place of use.

PACKING FEATURES
25kg /bag

 

Product Parameters

Technical index

ITEMS	SPECIFICATION
Fatty Acids, %	71~75
Polyols, %	29.5~33.5
Hydroxyl value, mg KOH/g	235~260
Saponification value, mg KOH/g	147~157
Acid Value, mg KOH /g	≤ 10.0
Water, %	≤ 1.5
Heavy Metal, mg/kg	≤ 0.001
	≤0.0003

Function and dosage

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%

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