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SP60 Bakery Emulsifiers

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    SP60 Bakery Emulsifiers

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    Brand Name : Cardlo
    Payment Terms : L/C, T/T
    Supply Ability : 1000ton/ month
    Delivery Time : 7-11 workdays
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    SP60 Bakery Emulsifiers

    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

    IndexSpan 20Span 40Span 60Span 80
    Appearance (20°C)Amber sticky liquidLight yellow waxLight yellow wax soildAmber to brown sticky oily liquid
    Acid value (mg KOH/g)≦7≦7≦10≦8
    Saponification value (mg KOH/g)155~170140~155147~157145~160
    Hydroxyl value (mg KOH/g)330~360270~305235~260193~210
    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,

    Additives Suppliers: Sorbitan Monostearate SP60 white powder for oils and fats 0 Additives Suppliers: Sorbitan Monostearate SP60 white powder for oils and fats 1 Additives Suppliers: Sorbitan Monostearate SP60 white powder for oils and fats 2

    ApplicationBenefitSuggested dosage
    Dry yeastAs the carrier of active yeast. Promotes dry yeast performance (shape and bio-activity after hydration).10%-15% of water,1% of dry yeast
    MargarineMaintains fine and stable water-oil dispersion. Improves plasticity. Prevents splashing during frying.1-1.5%
    ShorteningAdjusts oil crystal. Improves stability and whipping strength1-1.5%
    Whipping creamShortens whipping time. Improves foam volume and structure. Creates a nice and stiff foams.0.2-0.5%, usually using with GMS and PGFE
    Coffee whitenerForms 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 emulsifierEnlarges cake volume. Improves cake texture and paste stability. Prolongs shelf life.3-5%, usually with GMS, PGFE and PGMS
    CakeEnlarges cake volume. Improves cake texture. Prolongs shelf life.0.5% of flour, usually using cake gel directly
    BreadEnlarges volume and improves texture.0.3% of flour, usually using mixed emulsified oils and fats
    Ice creamPromotes emulsifying if dairy fat. Prevents thick ice crystal. Improves mouth feel and shape retention. Increases bulging rate0.1-0.3%, usually with GMS
    Confections and chocolateImproves oils and fat dispersion. Decreases syrup viscosity and adjusts crystallization of confections.0.3-1%, usually with Tween 60
    Protein beveragePrevents delamination and sedimentation. Provides smooth mouth feel.0.3-0.6%, usually with GMS
    Solid drinksImproves water-solubility and strengthens whitening.0.2-0.3%
    DairyPromotes fats dispersion and prevents delamination.0.1-0.3%

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