SP60 Bakery Emulsifiers

Price Negotiable

Price: Negotiable

MOQ: 1 ton

Delivery Time: 7-11 workdays

Brand: Cardlo

Product Description

Sorbitan Monostearate SP60

What is Sorbitan Monostearate?

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.

CAS NO: 1338-41-6 EC Number: 215-664-9 Formula: C24H46O6

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 (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%