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chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG OEM

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Good quality Bakery Emulsifiers for sales
Good quality Bakery Emulsifiers for sales
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chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG OEM

China chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG OEM supplier
chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG OEM supplier chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG OEM supplier chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG OEM supplier chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG OEM supplier

Large Image :  chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG OEM

Product Details:

Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO ,HALAL,KOSHER, FSSC22000
Model Number: SPAN65

Payment & Shipping Terms:

Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 25kg/ Craft paper and PP woven bag + PE inner bag
Delivery Time: 40 to 50days
Payment Terms: Please contact sales person
Supply Ability: 15,000kgs/ container
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Detailed Product Description
Application: Margarine|Shortening

 Chocolate Sorbitan Tristearate Food Grade Emulsifiers SPAN65 25KG

 

 

Description:

 

VIVID Sorbitan Tristearate (SPAN65) is made from stearic acid and sorbitol. SPAN 65 meets the specifications laid down by t the EU. It’s covered by EU referenced No. E492.

 

 

Sorbitan Tristearate specification

 

Acid value (mg KOH/g) ≤15.0
Saponification value (mg KOH/g) 176-188
Hydroxyl value (mg KOH/g) 66-80 or as required
Arsenic(As, mg/kg) ≤3
Heavy metal (As Pb, mg/kg) ≤1

 

 

 Applications:

 

•    It’s used in shortening, chocolate, spread, and so on.

•    Especially for fats and oils which melting point is 32℃-34℃.

 

 

•    Dosage :

1) Shortening: 0.1%-0.3% by the weight of fat & oils in 53℃-63℃, together with other emulsifier.

2) Chocolate: 0.1%-0.3%  of total fat ,melt down above 53℃ with stirring before cooling and molding.

 

 

•    When making shortening

•    Adjust oil crystal;

•    Adjust margarine appearance like sheen, texture;

•    Reduce stickiness.

 

When making chocolate/chocolate spread:

• Adjust oil crystal;

• Reduce stickiness;

• Adjust sugar crystallization;

• Adjust chocolate appearance like sheen, texture.

 

 

 

 

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613427512734

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