GUANGDONG CARDLO BIOTECHNOLOGY CO., LTD.
| Payment Terms | L/C, T/T |
| Supply Ability | 3000MT per month |
| Delivery Time | 7-10 business days |
| Packaging Details | 25kg/bag |
| Type | Emulsifiers |
| Shelf life | 12 months |
| Appearance | White Powder |
| Grade | Food Grade |
| Color | White Color |
| Usage | emulsifier |
| Application | food |
| Form | powder |
| Sample | Availiable |
| Packing | 25 KG/BAGS |
| Brand Name | CARDLO |
| Model Number | Span 60 |
| Certification | HALAL, ISO, SGS, FDA |
| Place of Origin | China |
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Product Specification
| Payment Terms | L/C, T/T | Supply Ability | 3000MT per month |
| Delivery Time | 7-10 business days | Packaging Details | 25kg/bag |
| Type | Emulsifiers | Shelf life | 12 months |
| Appearance | White Powder | Grade | Food Grade |
| Color | White Color | Usage | emulsifier |
| Application | food | Form | powder |
| Sample | Availiable | Packing | 25 KG/BAGS |
| Brand Name | CARDLO | Model Number | Span 60 |
| Certification | HALAL, ISO, SGS, FDA | Place of Origin | China |
| High Light | FDA Sorbitan Fatty Acid Esters ，Chocolate Sorbitan Fatty Acid Esters | ||
Sorbitan Fatty Acid Esters Span 20 / 60 / 80 Food Additives Sorbitan Ester Span 60
Sorbitan Fatty Acid Esters (Span)
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.
Quality index:
| Index | Sorbitan monolaurate (Span 20) | Sorbitan monopalmitate (Span 40) | Sorbitan monostearate (Span 60) | Sorbitan monooleate (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 |
EEC No.: 491
Application of Sorbitan Monostearate (Span 60)
For dry yeast, margarine, shortening, confectionery, chocolate,coffee whitener and other food processing.
| 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...
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