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Product Details:
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| Certification: | HACCP ISO HALAL KOSHER | Appearance: | White To Yellow Waxy Beads Or Flake |
|---|---|---|---|
| Application: | Shortening, Whipping Cream, Medicine | E No.: | E491 |
| Product Name: | Food Grade Emulsifiers | Type: | Emulsifiers |
| High Light: | food grade emulsifiers,emulsifier for food |
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Halal Cake Food Grade Emulsifiers , Span 60 Sorbitan Monostearate
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:
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Item |
Unit |
Specification |
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1 |
Appearance |
—— |
White to yellow waxy beads or flake
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|
3 |
Acid value |
mg KOH/g |
5-10
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|
4 |
Saponification value ( |
mg KOH/g |
147-157
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|
5 |
Hydroxyl value |
mg KOH/g |
235-260 or as request
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|
6 |
Lead(Pb) |
mg/kg |
≤2
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Applications:
1. Dry yeast
Function:Act as carrier of the active yeast, promote dry yeast shape and maintain the bio-activity after hydration.
Dosage:10-15% of water, 1% of dry yeast
2. Margarine
Function:Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying.
Dosage:1-1.5%
3. Shortening
Function:Adjust oil crystal. Improve stability and whipping strength.
Dosage:1-1.5%
4. Whipping cream
Function:Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams.
Dosage:0.2-0.5%,usually with DMG and PGE
5. Coffeemate
Function:Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.
Dosage:0.5-1% of oil and fat,usually with DMG
6. Cake emulsifier
Function:Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life
Dosage:3-5%,usually with DMG, PGE and PGMS
7.Bread
Function:Enlarge volume and improve texture.
Dosage:0.3% of flour, usually using mixed emulsified oils and fats
8. Ice cream
Function:Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feel. Increase bulging rate. Improve shape retention.
Dosage:0.1-0.3%,usually with DMG
9. Confections and chocolate
Function: Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystallization of confections.
Dosage:0.3%-1%, usually with Tween 60
10. Dairy
Function: Promote dispersing of fats and prevent delamination.
Dosage: 0.1-0.3%
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
