Bakery Food Grade Emulsifiers In Bread Improvers And Bakery Ingredients SPAN60

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

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%