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Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

MOQ:	2mt
Price:	Please contact sales person
Standard Packaging:	20kg*1
Delivery Period:	40 to 50days
Payment Method:	Please contact sales person
Supply Capacity:	15,000kgs/ container

Detail Information

Product Description

Detail Information

Place of Origin

Guangzhou, Guangdong, China

Brand Name

Vivid

Certification

ISO ,HALAL,KOSHER, FSSC22000

Model Number

SPAN60

Application:

Margarine|Shortening

Place Of Origin::

Guangdong, China

Grade::

Food Grade, Pharmaceutical Grade

Model Number::

SPAN60

Sample::

1KG Freely Provided

Brand Name::

VIVID

Appearance::

Waxy Bead/White Powder

Application::

Bakery

Packing::

25kg/Bag

Shelf Life::

12 Month

Highlight:

SPAN60 Bakery Emulsifiers

Sorbitan Monostearate Bakery Emulsifiers

Product Description

Food Ingredients Supplier Sorbitan Monostearate SPAN60 Bakery Emulsifier And Stabilizer

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.

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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%

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

Tags:

Products

MOQ:	2mt
Price:	Please contact sales person
Standard Packaging:	20kg*1
Delivery Period:	40 to 50days
Payment Method:	Please contact sales person
Supply Capacity:	15,000kgs/ container

Detail Information

Product Description

Detail Information

Place of Origin

Guangzhou, Guangdong, China

Brand Name

Vivid

Certification

ISO ,HALAL,KOSHER, FSSC22000

Model Number

SPAN60

Application:

Margarine|Shortening

Place Of Origin::

Guangdong, China

Grade::

Food Grade, Pharmaceutical Grade

Model Number::

SPAN60

Sample::

1KG Freely Provided

Brand Name::

VIVID

Appearance::

Waxy Bead/White Powder

Application::

Bakery

Packing::

25kg/Bag

Shelf Life::

12 Month

Minimum Order Quantity:

2mt

Price:

Please contact sales person

Packaging Details:

20kg*1

Delivery Time:

40 to 50days

Payment Terms:

Please contact sales person

Supply Ability:

15,000kgs/ container

Highlight

SPAN60 Bakery Emulsifiers

Sorbitan Monostearate Bakery Emulsifiers

Product Description

Food Ingredients Supplier Sorbitan Monostearate SPAN60 Bakery Emulsifier And Stabilizer

Description:

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

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%

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

Tags:

Food Grade Emulsifiers

Bakery Emulsifiers

Cake Emulsifier

E471 Emulsifier

Bakery Ingredient

Water Soluble Emulsifier

Distilled Monoglycerides

Glycerol Monostearate

Baking Powder Ingredient

Bread Improver

Defoaming Agent

Mold Release Agent

Bread Shortening

Food Emulsifier

Ice Cream Emulsifiers

Sorbitan Monostearate SPAN60 Bakery Emulsifiers And Stabilizer Food Ingredients

SPAN60 Bakery Emulsifiers

Sorbitan Monostearate Bakery Emulsifiers

emulsifier for food,

food grade emulsifiers,

Food Grade Emulsifiers

Bakery Emulsifiers

Cake Emulsifier

E471 Emulsifier

Bakery Ingredient

Water Soluble Emulsifier

Distilled Monoglycerides

Glycerol Monostearate

Baking Powder Ingredient

Bread Improver

Defoaming Agent

Mold Release Agent

Bread Shortening

Food Emulsifier

Ice Cream Emulsifiers

SPAN60 Bakery Emulsifiers

Sorbitan Monostearate Bakery Emulsifiers

emulsifier for food,

food grade emulsifiers,