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Food Grade Emulsifiers for cake

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Good quality Bakery Emulsifiers for sales
Good quality Bakery Emulsifiers for sales
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Food Grade Emulsifiers for cake

China Food Grade Emulsifiers for cake supplier
Food Grade Emulsifiers for cake supplier Food Grade Emulsifiers for cake supplier Food Grade Emulsifiers for cake supplier Food Grade Emulsifiers for cake supplier Food Grade Emulsifiers for cake supplier Food Grade Emulsifiers for cake supplier

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Product Details:

Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: HACCP, ISO, HALAL, KOSHER
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
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Detailed Product 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: Cake Emulsifier, Ice Cream

Kosher Safe Sorbitan Monostearate Dry Yeast For Cake Emulsifying

 

 

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:

 

Application range

Function

Suggested dosage

 Dry yeast

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

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

Margarine

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

1-1.5%

Shortening

Adjust oil crystal. Improve stability and whipping strength.

1-1.5%

Whipping cream

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

0.2-0.5%,usually with DMG and PGE

Coffeemate

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

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

Cake emulsifier

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

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

Cake

Enlarge cake volume, improve cake texture. Prolong shelf life

0.5% of flour, usually using cake gel directly

Bread

Enlarge volume and improve texture.

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

Ice cream

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

0.1-0.3%,usually with DMG

Confections and chocolate

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

0.3%-1%, usually with Tween 60

Protein beverage

Prevent delamination and sedimentation. Provide smooth mouth feel.

0.3-0.6%,usually with DMG

Solid drinks

Improve water-solubility and strengthen whitening.

0.2-0.3%

Dairy

Promote dispersing of fats and prevent delamination.

0.1-0.3%

 

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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