Sorbitan Monostearate (Span 60)
Price:Negotiable
Contact Info
- Add:中國浙江省金華市李漁路1958號, Zip: 321016
- Contact: 錢經(jīng)理
- Tel:86-579-82275537 89172101
- Email:expo@synose.com
Other Products
Description
Additional Information
Sorbitan monostearate is soluble in isopropanol, appears turbid in tetrachloroethylene and xylene, and is an excellent water/oil emulsifier with strong emulsifying, dispersing, and wetting effects.
International Number: 491
Applications
Used in dry yeast, margarine, shortening, candy, chocolate, coffee creamer, and other food processing (see attached table for details)
| Application Area | Function | Recommended Dosage |
| Dry Yeast | Carrier for active yeast, assists in shaping dry yeast, maintains biological activity after rehydration | 10%-15% of water, 1% of dry yeast |
| Margarine | Prevents oil-water separation, enhances stability, improves plasticity, prevents splattering | 1-1.5% |
| Shortening | Adjusts fat crystallization, enhances stability and whipping properties | 1-1.5% |
| Non-Dairy Whipped Cream | Shortens whipping time, improves foam volume and texture, creates fine bubbles, stabilizes and firms foam | 0.2-0.5%, often used with monoglycerides and polyglycerol esters |
| Coffee Creamer | Promotes uniform fat dispersion, enhances smooth milky feel, increases dissolution rate of solid particles | 0.5-1% of fat, often used with monoglycerides |
| Cake Emulsifier | Increases cake volume, enhances cake structure and batter stability, extends shelf life | 3-5%, often used with monoglycerides, polyglycerol esters, and propylene glycol esters |
| Cake | Increases volume, improves texture, creates smooth mouthfeel, extends shelf life | 0.5% of flour |
| Bread | Increases volume, improves texture | 0.3% of flour |
| Ice Cream | Promotes emulsification of milk fat, prevents formation of large ice crystals, enhances smooth texture, increases overrun, improves shape retention and stability | 0.1-0.3%, often used with monoglycerides |
| Candy, Chocolate | Ensures uniform fat dispersion, reduces syrup viscosity, adjusts sugar crystallization | 0.3-1%, often used with Tween 60 |
| Plant-Based Protein Beverages | Prevents separation, enhances smooth texture | 0.3-0.6%, often used with monoglycerides |
| Solid Beverages | Enhances water solubility of solid materials and smooth texture | 0.2-0.3% |
| Modified Milk | Promotes milk fat dispersion, prevents separation | 0.1-0.3% |
Specifications and Packaging: 25kgX1/bag (composite paper-plastic bag packaging)
Shelf Life: 12 months
Storage Conditions: Cool, dry, and well-ventilated area
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