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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
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%
Packing:25kg/Bag or 25kg/ barrel
Shelf life:12 Month
Company Details
Bronze Gleitlager
,
Bronze Sleeve Bushings
and
Graphite Plugged Bushings
from Quality China Factory
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...
