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Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake

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Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake

Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake
Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake

Large Image :  Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO, HALAL, KOSHER, FSSC22000
Model Number: Span 60, E491
Payment & Shipping Terms:
Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 20kg/carton
Delivery Time: 7 to 14 days
Payment Terms: Please contact sales person
Supply Ability: 20,000kgs

Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake

Description
Certification: HACCP ISO HALAL KOSHER E No.: E491
Product Name: Food Grade Emulsifiers Type: Emulsifiers
Appearance: White To Yellow Waxy Beads Or Flake Application: Bread And Pastry, Ice Cream
High Light:

food grade emulsifiers

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common food emulsifiers

 

Instant Dry Yeast Food Grade Emulsifiers Span 60 E491 With Flake

 

 

Description:

 

VIVIDR Span 60 is made from stearic acid and sorbitol. It’s widely used in instant dry yeast, cake emulsifying system, spreading, margarine, coffee whiteners, whipping gels, shortening, and so on.

 

 

Specification:

 

 

Item

Unit

Specification

1

Appearance

——

White to yellow waxy beads or flake

3

Acid value

mg KOH/g

5-10

 

4

Saponification value (

mg KOH/g

147-157

5

Hydroxyl value

mg KOH/g

235-260 or as request

6

Lead(Pb)

mg/kg

≤2

 

 

Applications:

 

 

1. Dry yeast

    Function: Act as carrier of the active yeast, promote dry yeast shape and maintain the bio-activity after                    hydration.

    Dosage: 10-15% of water, 1% of dry yeast

 

2. Margarine

    Function: Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying.

    Dosage: 1-1.5%

 

3. Shortening

    Function: Adjust oil crystal. Improve stability and whipping strength.

    Dosage: 1-1.5%

 

4. Whipping cream

    Function: Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams.

    Dosage: 0.2-0.5%,usually with DMG and PGE

 

5. Coffeemate

    Function: Give a more uniform fat globule size distribution resulting in improved whitening effect and                          disslove in water well.

    Dosage: 0.5-1% of oil and fat,usually with DMG

 

6. Cake emulsifier

    Function: Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life

    Dosage: 3-5%,usually with DMG, PGE and PGMS

 

7. Bread

    Function: Enlarge volume and improve texture.

    Dosage: 0.3% of flour, usually using mixed emulsified oils and fats

 

8. Ice cream

    Function: Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feel. Increase                               bulging rate. Improve shape retention.

    Dosage: 0.1-0.3%,usually with DMG

 

9. Confections and chocolate

    Function: Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystallization of                              confections.

    Dosage: 0.3%-1%, usually with Tween 60

 

10. Protein beverage

      Function: Prevent delamination and sedimentation. Provide smooth mouth feel.

      Dosage: 0.3-0.6%,usually with DMG

 

11. Solid drinks

      Function: Improve water-solubility and strengthen whitening.

      Dosage: 0.2-0.3%

 

12. Dairy

      Function: Promote dispersing of fats and prevent delamination.

      Dosage: 0.1-0.3%

 

Contact Details
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Contact Person: Stanley Yen

Tel: +8613632336050

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