1338-41-6 Sorbitan Monostearate E491 Sorbitan Stearate C24H46O6 SPAN60
Emusifiers : Sorbitan Monostearate SPAN 60 Powder In Yeast
What is Sorbitan Monostearate?
Sorbitan monostearate is an ester of sorbitol and stearic acid.
The sorbitol end of the molecule is very soluble in water. The stearic acid end is soluble in fats. These properties make the molecule very good at making emulsions of oil and water.
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 |
Application:
Sorbitan monostearate is primarily used as emulsifier to keep water and oils mixed, Sorbitan monostearate is used in the manufacture of food and healthcare products and is a nono-ionic surfactant with emulsifying,dispersing and wetting properties.
The following are its main used and functions in food:
1) Dry yeast: maintain the moisture, increase the shelf life of dry yeast. and help the rehydration of yeast cells before blended with other dough ingredients.
2)Ice cream: promote emulsifying of dairy fat, prevent the formation of ice crystals, and improve the mouthfeel.
3) Margarine: Improve emulsion stability and reduce sandiness.
4) whipping cream: improve foam volume and contribute to a nice and stiff foam.
5) Bread & Cake: improve the loaf volume and improve the texture of bread and cake.
6) Confection and chocolate: stabilize the emulsion of oils and fats.
How to use Sorbitan Monostearate (Span 60)
For dry yeast, margarine, shortening, confectionery, chocolate,
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