Food Emulsifiers : Sorbitan Monostearate SMS SPAN60 E491 (food grade)

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.

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

Applicationof Sorbitan Monostearate (Span 60): 

1. For dry yeast, margarine, shortening, confectionery, chocolate、coffee whitener and other food processing.
2.  

   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%

Technical Specifications: 

Index

Span 20

Span 40

Span 60

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

Packing：25kg/Bag or 25kg/ barrel

Shelf life：12 Month

Storage :   Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.