Health Sp Cake Bakery Food Grade Emulsifiers HALAL For Whipping Gels
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.
White to yellow waxy beads or flake
Saponification value (
235-260 or as request
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
Imparts fine and stable water dispersion. Improve plasticity.
Prevent splashing during frying.
Adjust oil crystal. Improve stability and whipping strength.
Shorten whipping time. Improve foam volume and structure. Create a
nice and stiff foams.
0.2-0.5%,usually with DMG and PGE
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
Enlarge cake volume, improve cake texture and paste stability.
Prolong shelf life
3-5%,usually with DMG, PGE and PGMS
Enlarge cake volume, improve cake texture. Prolong shelf life
0.5% of flour, usually using cake gel directly
Enlarge volume and improve texture.
0.3% of flour, usually using mixed emulsified oils and fats
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
Prevent delamination and sedimentation. Provide smooth mouth feel.
0.3-0.6%,usually with DMG
Improve water-solubility and strengthen whitening.
Promote dispersing of fats and prevent delamination.