| Payment Terms | L/C, T/T, |
| Supply Ability | 3000 MT per month |
| Delivery Time | 5-8 work days |
| Packaging Details | 25kg/Bag |
| Properties | Emulsification,Dispersion, Stability, Defoaming and Starch Anti-aging properties |
| Application | Ice Cream, Milk powder, Bread etc |
| Color | Milky white waxy solid powder |
| Pacakage | 25kg/Bag or 25kg/ barrel |
| CAS | 1338-41-6 |
| EC NO. | 215-664-9 |
| Shelf life | 12 Month |
| Brand Name | CARDLO |
| Model Number | SPAN60 |
| Certification | ISO,HALAL,KOSHER |
| Place of Origin | Guangzhou |
View Detail Information
Explore similar products
Glycerol Monostearate E471 GMS99 Ice Cream Emulsifier
Cheese Glycerol Monolaurate GML90 Emulsifying Antiseptic
GML90 Glyceryl Monolaurate Anti Irritant Softening Agent For Meat
Bakery Raw Material Fatty Acids Polyglycerol Ester PGE E475
Product Specification
| Payment Terms | L/C, T/T, | Supply Ability | 3000 MT per month |
| Delivery Time | 5-8 work days | Packaging Details | 25kg/Bag |
| Properties | Emulsification,Dispersion, Stability, Defoaming and Starch Anti-aging properties | Application | Ice Cream, Milk powder, Bread etc |
| Color | Milky white waxy solid powder | Pacakage | 25kg/Bag or 25kg/ barrel |
| CAS | 1338-41-6 | EC NO. | 215-664-9 |
| Shelf life | 12 Month | Brand Name | CARDLO |
| Model Number | SPAN60 | Certification | ISO,HALAL,KOSHER |
| Place of Origin | Guangzhou | ||
| High Light | SPAN 60 E491 Powder ,Sorbitan Monostearate E491 Powder ,Food Emulsifier Sorbitan Monostearate | ||
Polyoxyethylene (60) & Sorbitan Monostearate (SMS) SPAN60 E491 powder
What is Sorbitan Monostearate SMS?
Sorbitan monostearate, also known as Span 60, is an ester of sorbitan (a sorbitol derivative) and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is a non-ionic surfactant with emulsifying, dispersing, and wetting properties.
Quality index
| Index | Span 20 | Span 40 | Span 60 | Span 80 |
| Appearance (20°C) | Amber sticky liquid | Light yellow wax | Light yellow wax soild | Amber to brown sticky oily liquid |
| Acid value (mg KOH/g) | ≦7 | ≦7 | ≦10 | ≦8 |
| Saponification value (mg KOH/g) | 155~170 | 140~155 | 147~157 | 145~160 |
| Hydroxyl value (mg KOH/g) | 330~360 | 270~305 | 235~260 | 193~210 |
| Residue on ignition (w/%) | ≦0.5 | ≦0.5 | ≦0.5 | ≦0.5 |
| Water (w/%) | ≦1.5 | ≦1.5 | ≦1.5 | ≦2.0 |
| Pb (mg/kg) | ≦2 | ≦2 | ≦2 | ≦2 |
| As ( mg/kg) | ≦3 | ≦3 | ≦3 | ≦3 |
How to use Sorbitan Monostearate SMS (SPAN 60)
For dry yeast, margarine, shortening, confectionery, chocolate,
| 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% |
Company Details
Business Type:
Manufacturer,Importer,Exporter
Year Established:
2005
Total Annual:
5,000,000-10,000,000
Employee Number:
100~300
Ecer Certification:
Site Member
Guangzhou CARDLO Biotechnology Co., Ltd. is a modern fast development chemical company, which has research, manufacture and sales base. The financial investment of CARDLO for research and development reaches 100 million, its research and manufacture base is located in Guangzhou Economic and Technolo... Guangzhou CARDLO Biotechnology Co., Ltd. is a modern fast development chemical company, which has research, manufacture and sales base. The financial investment of CARDLO for research and development reaches 100 million, its research and manufacture base is located in Guangzhou Economic and Technolo...
Get in touch with us
Leave a Message, we will call you back quickly!