|Type:||Emulsifiers, Stabilizers||Model Number:||SPAN60|
|Appearance:||Beads/powder, Yellowish||Smell:||Little Fatty , Neutral, Without Odor|
|Shelf Life:||1 Year||Certification:||ISO9001/Kosher/Halal|
|Chemical Name:||Sorbitan Monostearate||Match:||With DMG In Ice-cream|
|Scheme:||Ice-crean, Coconut Beverage, Peanut Beverage, Soya Bean Drink, Bakery Improver, Ice Cream, Non-Dairy Creamer, Whipping Topping||Brand Name:||VIVID|
Bakery Raw Materials STS Halal Standard Bakery Food Ingredients Food Grade Additives Sorbitan Monostearate /Span 60
(1)Good emulsifying, dispersing, stabilizing Properties;
(2)Starch anti-aging effects;
(3)To improve the fats crystallization;
PGE ( tripoly- on average) specification
• STS is used in cake emulsifier, ice cream, margarine, shortening, etc.
|Non-dairy creamer||1.0%-1.5% of total material, melted with fat & oils in 55℃-65℃, subject to different purpose.|
|Milk drinking||0.12%-0.15% of total products above 55℃ with stirring and homogeneity.|
|Protein beverage||0.05%-0.15% of total products above 55℃ with stirring and homogeneity.|
|Whipping topping||0.4%-0.8% of total material, melted with fat & oils in 55℃-65℃|
|Ice cream||0.2-0.3% of total products, melted with fat & oils in 55℃-65℃, subject to different butter, fat & oils or margarine.|
• When making ice cream
• Avoid forming large ice crystal;
• Improve mouth feels;
• Provide creamy texture;
• Improve stabilization.
• When making cake emulsifier
• Adjust DMG to be α- crystal monoglycerides with water;
• Increase water solubility;
• Increase baking bulging rate;
• Control texture of paste.
• When making whipping topping
• Increase bubble rate;
• Shorten whipping time;
• When making bread
• Improve crumb softness;
• Enlarge volume;
• Provide a fine and uniform crumb structure.
• When making cake
• Enlarge volume;
• Improve texture;
• When making non-dairy creamer
• Give a more uniform fat globule size distribution;
• Improved whitening effect;
• Dissolve in water well.
• When making margarine /shortening
• Adjust oil crystal;
• Increase solid objects;
• Adjust margarine appearance like sheen, texture;
• Prevent water dispersion in margarine;
• Shorten whipping time in use.
Contact Person: Masson