Guangzhou Masson Science and Technology Industry Company Limited
| Packaging Details | 20kg*1 |
| Delivery Time | 7 to 14 days |
| Payment Terms | Please contact sales person |
| Supply Ability | 20,000kgs |
| E No. | E491 |
| Product Name | Food Grade Emulsifiers |
| Appearance | White to yellow waxy beads or flake |
| Application | Bread and pastry|facial cream|Medicine |
| Place of Origin | Guangzhou, Guangdong, China |
| Brand Name | Vivid |
| Certification | HACCP ISO HALAL KOSHER |
| Model Number | Span 60, E491 |
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Product Specification
| Packaging Details | 20kg*1 | Delivery Time | 7 to 14 days |
| Payment Terms | Please contact sales person | Supply Ability | 20,000kgs |
| E No. | E491 | Product Name | Food Grade Emulsifiers |
| Appearance | White to yellow waxy beads or flake | Application | Bread and pastry|facial cream|Medicine |
| Place of Origin | Guangzhou, Guangdong, China | Brand Name | Vivid |
| Certification | HACCP ISO HALAL KOSHER | Model Number | Span 60, E491 |
| High Light | food grade emulsifiers ，emulsifier for food | ||
Bakery Food Grade Emulsifiers In Bread Improvers And Bakery Ingredients SPAN60
Description:
VIVIDR Span 60 is made from stearic acid and sorbitol. It’s widely used in instant dry yeast, cake emulsifying system, spreading, margarine, coffee whiteners, whipping gels, shortening, and so on.
Specification:
|
|
Item |
Unit |
Specification |
|
1 |
Appearance |
—— |
White to yellow waxy beads or flake
|
|
3 |
Acid value |
mg KOH/g |
5-10
|
|
4 |
Saponification value ( |
mg KOH/g |
147-157
|
|
5 |
Hydroxyl value |
mg KOH/g |
235-260 or as request
|
|
6 |
Lead(Pb) |
mg/kg |
≤2
|
Applications:
|
Application range |
Function |
Suggested dosage |
|
Dry yeast |
Act as carrier of the active yeast, promote dry yeast shape and maintain the bio-activity after hydration. |
10-15% of water, 1% of dry yeast |
|
Margarine |
Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying. |
1-1.5% |
|
Shortening |
Adjust oil crystal. Improve stability and whipping strength. |
1-1.5% |
|
Whipping cream |
Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams. |
0.2-0.5%,usually with DMG and PGE |
|
Coffeemate |
Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well. |
0.5-1% of oil and fat,usually with DMG |
|
Cake emulsifier |
Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life |
3-5%,usually with DMG, PGE and PGMS |
|
Cake |
Enlarge cake volume, improve cake texture. Prolong shelf life |
0.5% of flour, usually using cake gel directly |
|
Bread |
Enlarge volume and improve texture. |
0.3% of flour, usually using mixed emulsified oils and fats |
|
Ice cream |
Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feel. Increase bulging rate. Improve shape retention. |
0.1-0.3%,usually with DMG |
|
Confections and chocolate |
Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystallization of confections. |
0.3%-1%, usually with Tween 60 |
|
Protein beverage |
Prevent delamination and sedimentation. Provide smooth mouth feel. |
0.3-0.6%,usually with DMG |
|
Solid drinks |
Improve water-solubility and strengthen whitening. |
0.2-0.3% |
|
Dairy |
Promote dispersing of fats and prevent delamination. |
0.1-0.3% |
Company Details
Business Type:
Manufacturer
Year Established:
2007
Total Annual:
1-30,000,000
Employee Number:
100~200
Ecer Certification：
Verified Supplier
Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the R&D, production, sales and technical services of food additives and food ingredients. As a Vice-Chairman unit of the China Food Additives & Ingredients Association, the company has partici... Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the R&D, production, sales and technical services of food additives and food ingredients. As a Vice-Chairman unit of the China Food Additives & Ingredients Association, the company has partici...
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